Theo's Cornmeal-Crunch Okra Coins with Dill Pickle Dip
Quick skillet-fried okra coins get a crisp cornmeal crust and a tangy dill pickle dip.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (121 reviews)
INSPIRED BY
An original snack inspired by the crunchy okra baskets and pickle-bright sauces found at roadside grills.
Story
Okra ought to crunch when it hits the table, and a hot skillet gets you there without hauling out a deep fryer. Cornmeal gives every coin a little grit and golden color, while the pickle dip keeps things cool and sharp. Fry in batches and do not crowd the pan, or you will lose the crackle. Put the dip in the middle and watch the basket disappear.
By Theo
Ingredients
- 12 ounces fresh okra, trimmed and sliced into 1/2-inch rounds
- 1/2 cup buttermilk
- 1/2 cup fine yellow cornmeal
- 1/4 cup all-purpose flour
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 3 tablespoons neutral oil, plus more as needed
- 1/3 cup mayonnaise
- 2 tablespoons finely chopped dill pickles
- 1 teaspoon pickle brine
- 1 tablespoon chopped fresh dill
Instructions
- Stir the mayonnaise, chopped pickles, pickle brine, and dill in a small bowl; chill the dip while you cook.
- Put the okra rounds in a bowl and toss with the buttermilk until each piece is lightly coated.
- Whisk the cornmeal, flour, smoked paprika, salt, and cayenne in a shallow dish.
- Lift the okra from the buttermilk, let excess drip off, and toss the pieces in the cornmeal mixture until well coated.
- Heat the oil in a large skillet over medium-high heat; fry the okra in a single layer in batches for 2 to 3 minutes per side until crisp and golden, adding a little more oil as needed.
- Transfer the okra to a paper-towel-lined plate, season lightly with salt, and serve hot with the chilled dill pickle dip.
Chef Tips
- Cut the okra just before coating it so the slices stay firm.
- Keep the oil hot but not smoking; a cooler pan makes the coating absorb oil.
- Fry in batches with space between the pieces for the crispest crust.
- Add extra pickle brine to the dip if you like a sharper finish.
Cook's Notes
- **Dry coating:** Let excess buttermilk drip away before dredging the okra.
- **Frying:** Work in small batches and refresh the oil between them if needed.
- **Serving:** Keep the dip cold and bring the okra to the table as soon as it is crisp.