Fried Okra Cajun Style with Remoulade Sauce
If you’re a fan of crispy, golden-brown fried foods with a touch of Cajun flavor, this Fried Okra Cajun Style recipe is about to become one of your favorites. The magic of this dish lies in its bold seasoning, perfectly crispy coating, and a creamy, tangy Remoulade Sauce for dipping. Even if you’re not an okra enthusiast, you might be surprised at how deliciously addictive these little bites become! You can even switch things up by using cauliflower or zucchini, making this recipe both versatile and irresistibly tasty.
| Description | Fried okra with Cajun-style spices served with a tangy Remoulade Sauce; other veggies like cauliflower work great too! |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Total Time | 15 minutes |
| Recipe Category | Vegetable |
| Servings | 4 |
| Yield | Approximately 4 servings |
| Keywords | Cajun, Sweet, <15 Mins, Deep Fried, Stove Top |
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh okra, trimmed and sliced | 1 cup |
| Unbleached all-purpose flour | 1 1/2 cups |
| Ground cumin | 1 tsp |
| Chili powder | 2 tsp |
| Garlic powder | 1/2 tsp |
| Paprika | 1/2 tsp |
| Fresh coarse ground black pepper | 1 tsp |
| Salt | 1/2 tsp |
| Egg, beaten | 1 |
| Additional salt for seasoning | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 598.5 kcal |
| Fat | 55.6 g |
| Saturated Fat | 7.3 g |
| Cholesterol | 26.4 mg |
| Sodium | 166.3 mg |
| Carbohydrates | 22.8 g |
| Fiber | 2.8 g |
| Sugars | 0.9 g |
| Protein | 4.5 g |
Instructions
-
Prepare the Seasoned Flour Mixture
In a shallow bowl, combine the flour, ground cumin, chili powder, garlic powder, paprika, black pepper, and salt. Mix thoroughly to ensure the spices are evenly distributed. -
Heat the Oil
Place a large skillet over medium-high heat and add enough oil to cover the bottom by about a half-inch. Allow the oil to heat up until it is shimmering and very hot but not smoking (around 350°F if using a thermometer). -
Dredge the Okra
Working with a few pieces of okra at a time, dredge them in the seasoned flour mixture, making sure each piece is fully coated. Shake off any excess flour, then dip each piece into the beaten egg. Finally, dredge the okra in the flour mixture again for an extra crispy coating. -
Fry the Okra
Carefully place the coated okra into the hot oil in small batches, being cautious not to overcrowd the pan. Fry each batch for 2–3 minutes, turning occasionally, until the okra is light golden-brown and crispy. Once cooked, use a slotted spoon to transfer the fried okra to a plate lined with paper towels to absorb any excess oil. -
Season and Serve
While the okra is still warm, sprinkle it with a bit of additional salt to taste. Serve immediately with a side of homemade Remoulade Sauce for dipping (refer to recipe #87124 for a classic Remoulade). Enjoy the delicious crunch and zesty Cajun flavor!
