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Nutrition Facts
Serving Size 1 (142g) Recipe makes 8 servings
Calories 598
Calories from Fat 500		(83%)
Amount Per Serving		%DV
	Total Fat 55.6g	85%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 15.4g
	Polyunsaturated Fat 30.1g
	Trans Fat 0.2g
Cholesterol 26mg		8%
Sodium 166mg		6%
Potassium 230mg		6%
Total Carbohydrate 22.8g		7%
	Dietary Fiber 2.8g	11%
	Sugars 0.9g
Protein 4.5g		9%
detailed view... how is this calculated?

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Fried Okra Cajun Style With Remoulade Sauce

Recipe #92259 | 15 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: ~Rita~
May 30, 2004

You can use different veggies.Cauliflower would be great! When I served this they didn't realize they were eating okra. The sauce is a must! Remoulade Sauce Remoulade Sauce

SERVES 8 -10 (change servings and units)

Ingredients

1 lb okra, cut into 1/4 inch slice
1 1/2 cups unbleached all purpose flour
1 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1 egg, lightly mixed
2 cups corn oil, more if needed
salt, for seasoning

Directions

1
Combine the flour, cumin, chile powder, garlic powder, paprika, pepper and salt in a shallow bowl.
2
Heat the oil in a large skillet.
3
When it is very hot, dredge the okra in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
4
Drain on paper towels.
5
Season with salt.
6
Serve with Remoulade Sauce recipe#87124.

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Featured Reviews for This Recipe

From: Sackville

On Aug 31, 2005

Loved this recipe. I don't normally deep fry things but this was a special treat. I did find the quantities off a bit. I used 400g okra (nearly the pound required) but needed 2 eggs to batter all the pieces and probably could have gotten away with 1 cup flour. I also only made a half batch of the dip but we had heaps leftover. started with frozen okra and that worked just fine. They brown pretty quickly in the oil, maybe about 45 seconds to a minute. I don't have a deep fryer so I just did this in a saucepan and with the help of a slotted spoon. A very light and crispy batter.

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From: Dreamgoddess

On May 5, 2005

I love fried okra and the spicy breading on this was delicious. The remoulade sauce is an absolute must with this okra recipe. It transforms plain fried okra into a whole new taste experience. My whole family couldn't get enough of this, so next time I'm going to double the recipe. Thanks so much for sharing this wonderful recipe!

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From: Girl from India

On Jul 27, 2004

This was nice Rita! I could not make the sauce though. So I need to make this again sometime soon with it to get the whole effect. As a rule I am not too fond of fried stuff but as I had heard about fried okra a lot my curiosity made me try this and I am glad that I did. Served it with dal and rice and Bombay duck(It is a fish that is a speciality here) fry. WIll make this again. Fay

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From: PaulaG

On Aug 30, 2005

Definately need the sauce even though the okra is good without it the sauce adds that special touch. The secret is to fry a small amount at a time, otherwise the oil cools down. Made this as per the recipe. Delicious!

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