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Fried Okra With Remoulade [Vegan]

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If you love comfort foods, you have to make this fried okra. Crispy, crunchy bites of goodness that are perfect for dipping into a creamy, slightly spicy, tangy sauce. This is perfect for parties, barbecues, and just anytime in general.

Fried Okra With Remoulade [Vegan]

This Recipe is :



For the Fried Okra:

  • Canola oil
  • 1/2 cup non-dairy milk
  • 1/2 tablespoon white vinegar or lemon juice
  • 1/4 cup cornmeal
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 pound okra

For the Remoulade:

  • 1/4 cup vegan mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/4 garlic clove, finely minced
  • 1 teaspoon white wine vinegar
  • 1 teaspoon lemon juice
  • 1/8 teaspoon paprika
  • A pinch of cayenne
  • A pinch of garlic powder
  • A pinch of salt


To Make the Fried Okra:

  1. Fill up a small pot with canola oil, until there are about 1 1/2 inches in depth. Heat it over medium heat.
  2. Combine milk and vinegar in a medium bowl and set aside for 5-10 minutes. It will turn into buttermilk.
  3. In a bowl, whisk together cornmeal, flour, salt, and cayenne pepper.
  4. Spread half of the cornmeal/flour mixture onto a plate.
  5. Dip okra in buttermilk, then roll in flour/cornmeal, add the second half of flour/cornmeal to the plate, dip in buttermilk again and roll for a second time in the remaining flour/cornmeal mixture. Make sure the okra is completely covered and to press the cornmeal/flour mixture around the okra.
  6. Once you are happy with the temperature of the oil (it should be 350°F), cook the okra in batches. Each batch should take 3-4 minutes. If you don’t have a thermometer for the oil, using a slotted metal spoon, place one okra into the oil. It should bubble rapidly and get golden brown in about 3 minutes. If it burns, turn the temperature down a bit, and if it is still blonde, turn it up (you don’t want the okra cooking much longer than 4 minutes or it gets mushy).
  7. Drain the okra on some paper towel to remove excess oil.

To Make the Remoulade:

  1. Mix all of the ingredients together. Taste and adjust spice level, lemon, and salt.





Sami Berger is the author of My Second Breakfast, a mostly healthy, vegetarian food blog. Inspired by her travels and life in a new city, My Second Breakfast is a space to tell stories and experiment with new and most importantly, delicious, flavours.



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