Fried okra has always been one of my favorites. Any time it was on a menu, you better believe I was having it, sometimes a double order. Okra is in season right now, hence the gumbo I made last week. This side dish also makes a wonderful appetizer or salad topper. This can be air fried or fried fried. Feel free to play with the seasonings.
1 lb of fresh okra, cut into 1/4-inch pieces
1/2 cup of corn flour
1/2 cup of yellow corn meal
Tony Chachere’s to taste
1 cup of plant milk
1 tablespoon of Louisiana hot sauce
1 teaspoon of corn starch
Whisk together the milk, corn starch, hot sauce, and enough Tony’s to your liking.
Add the cut okra to the milk mixture and let sit 15 minutes.
In the meantime, mix together the corn meal, corn flour, and season with Tony’s. You want it to be very flavorful.
Heat your oil to 350°F or the air fryer to 400°F.
Working in batches, toss the soaked okra in the dry mix and fry or air fry until golden brown.
Salt immediately and serve hot!