Simply delicious chunks of okra dredged in cornmeal and flour batter and fried until golden brown. Crunchy on the outside and airy on the inside for a classic Southern comfort food.
Preheat a deep-fryer to 375℉/190℃, or pour the vegetable oil in a large saucepan halfway up.
In a large bowl, mix cornmeal, flour, garlic, onion powder, cayenne, thyme, and white pepper.
Mix buttermilk and eggs. Add salt to taste, and set aside.
Dip okra in the buttermilk mixture and let excess drain back into the bowl. Lightly dredge the okra into the cornmeal flour mixture.
Then fry them a few at a time until slightly brown and crispy, 3-4 minutes or more, depending on the size. Remove from the fryer with a slotted spoon and place on a cookie rack to ensure crispness.
Repeat with the remaining okra.
Remoulade Sauce
Mix all the remoulade sauce ingredients in a medium bowl. Keep refrigerated.
Notes
I used a mixture of cornmeal and very little flour batter in this recipe. But you can lightly coat the okra with flour alone, depending on your preference. The flour mixture ensures that the okra is fully coated and doesn't fall apart during frying - so feel free to switch it up with more flour and less cornmeal.