Nation cooking elicits visions of straight-from-the-backyard garden vegetables and farm-refreshing meats and dairy. For a lot of, state cooking and Southern cooking might be considered of as interchangeable, as so a lot of homespun meals are made that a lot much more scrumptious with some southern impact.
Buttermilk-infused recipes are section of any state cook’s repertoire, as are crispy, fried food items. That is the pairing in this scrumptious aspect dish or appetizer for “Buttermilk-Battered Okra Fries With Comeback Sauce” from “Southern Appetizers: 60 Delectables for Gracious Get-Togethers” (Chronicle Books) by Denise Gee.
Buttermilk-Battered Okra Fries with Comeback Sauce
(About six fries just about every makes 2 cups sauce)
1 cup mayonnaise
1⁄4 cup chili sauce
1⁄4 cup ketchup
1⁄4 cup excess-virgin olive oil
2 garlic cloves, minced, or 1⁄4 teaspoon garlic powder
2 tablespoons finely grated sweet or white onion or 1⁄4 teaspoon onion powder
1 tablespoon Worcestershire sauce
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon or yellow mustard
1 teaspoon floor black pepper
1 teaspoon warm sauce
1⁄4 teaspoon hot or smoked paprika
Canola or corn oil for frying
8 ounces smaller to medium okra pods, stemmed and halved lengthwise
1 cup buttermilk (or sufficient to protect okra)
1 cup all-objective flour
3⁄4 cup cornstarch
1⁄2 teaspoon floor black pepper
1⁄2 teaspoon garlic powder
1⁄4 teaspoon cayenne pepper (optional)
To make the sauce: In a food stuff processor, purée the mayonnaise, chili sauce, ketchup, olive oil, garlic, onion, Worcestershire, lemon juice, mustard, black pepper, very hot sauce, and paprika. (Or use a medium bowl and whisk to combine all the elements.) Season with salt, if necessary, address tightly, and permit the sauce sit right away in the fridge prior to serving.
To make the okra: Spot various levels of paper towels atop a paper bag or platter. Continue to keep it shut to exactly where you’ll be frying.
In an electrical fryer, Dutch oven, or heavy solid-iron skillet, increase canola oil to a depth of 2 to 4 inches. Heat to 350 levels. (If you are not working with an electric fryer, use a fry/sweet thermometer to ensure the temperature stays dependable.)
In a medium bowl, soak the sliced okra in the buttermilk and established apart.
In a substantial paper bag or significant plastic zip-major bag, mix the flour, cornstarch, 1⁄2 teaspoon salt, black pepper, garlic powder, and cayenne (if employing).
Drain the buttermilk-soaked okra and dredge it in the flour combination. Diligently shake off any surplus flour. Fry in batches of seven or 8 items for 2 to 3 minutes or until eventually crispy and light golden brown, turning them cautiously midway by.
Use a fry basket or slotted spoon to take away the okra to drain on the paper towels. Whilst still incredibly hot, period the okra with further salt, if ideal.
Serve the okra fries instantly with the sauce.