• 6 Ratings

A thick buttermilk and cornmeal batter coats the okra bites well, making for crunchy vegetable "croutons" once fried.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For dressing: In a small bowl stir together mayonnaise, 1/4 cup buttermilk, and lemon juice. Stir in blue cheese. Season to taste with salt and black pepper.

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  • In a Dutch oven heat 2 inches vegetable oil to 350°F. In a medium bowl combine remaining 11/2 cups buttermilk, okra, green onions, jalapeños. In a resealable plastic bag combine flour, cornmeal, and 1/2 tsp. salt. Remove a quarter of the okra mixture from buttermilk mixture, shaking gently to remove excess. Add okra mixture to flour mixture; seal. Shake to coat.

  • Fry coated okra mixture in hot oil 3 to 5 minutes or until golden brown. Remove with a slotted spoon to paper towels. Repeat with remaining okra mixture. Serve with butter lettuce and dressing.

*

Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

580 calories; 45 g total fat; 8 g saturated fat; 27 g polyunsaturated fat; 9 g monounsaturated fat; 19 mg cholesterol; 617 mg sodium. 428 mg potassium; 36 g carbohydrates; 4 g fiber; 5 g sugar; 9 g protein; 0 g trans fatty acid; 2559 IU vitamin a; 31 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 155 mcg folate; 0 mcg vitamin b12; 193 mg calcium; 3 mg iron;

Reviews

6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2