Appetizer: United States – Crispy Okra Cornmeal Bites with Lemon-Scallion Remoulade

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) fresh okra, tips trimmed and halved lengthwise
1 cup (240 ml) buttermilk
3 / 4 cup (90 g) fine cornmeal
1 / 4 cup (30 g) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) Cajun seasoning
1 / 2 tsp (2.5 ml) garlic powder
1 / 4 tsp (1.25 ml) smoked paprika
1 / 2 tsp (2.5 ml) kosher salt, plus more to finish
1 1 / 2 cups (360 ml) neutral oil for frying
1 / 2 cup (120 g) mayonnaise
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) chopped capers (or dill pickle relish)
1 scallion, finely sliced
1 tbsp (15 ml) chopped fresh parsley
1 / 2 tsp (2.5 ml) hot sauce
Pinch paprika
Pinch black pepper
Lemon wedges, for serving (optional)

Show original ingredient measurements

1 lb / 450 g fresh okra, tips trimmed and halved lengthwise
1 cup (240 ml) buttermilk
3 / 4 cup (90 g) fine cornmeal
1 / 4 cup (30 g) all-purpose flour
1 tsp baking powder
1 tsp Cajun seasoning
1 / 2 tsp garlic powder
1 / 4 tsp smoked paprika
1 / 2 tsp kosher salt, plus more to finish
1 1 / 2 cups (360 ml) neutral oil for frying
1 / 2 cup (120 g) mayonnaise
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) fresh lemon juice
1 tsp lemon zest
1 tbsp chopped capers (or dill pickle relish)
1 scallion, finely sliced
1 tbsp chopped fresh parsley
1 / 2 tsp hot sauce
Pinch paprika
Pinch black pepper
Lemon wedges, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the remoulade: In a small bowl, whisk mayonnaise, Dijon, lemon juice, lemon zest, capers, scallion, parsley, hot sauce, paprika, and black pepper until smooth. Chill while you fry the okra.
In a medium bowl, toss the okra with the buttermilk and let sit 10 minutes.
In a shallow dish, combine cornmeal, flour, baking powder, Cajun seasoning, garlic powder, smoked paprika, and kosher salt.
Heat 1/2 inch (1.27 cm) of neutral oil in a large skillet to 350°F (175°C).
Working in batches, lift okra from buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture, pressing to adhere and shaking off excess.
Fry okra in batches until deeply golden and crisp, about 2–3 minutes per side; avoid crowding the pan.
Transfer to a rack or paper towels and immediately sprinkle with a pinch of salt.
Serve hot with the lemon-scallion remoulade and lemon wedges on the side. (For a lighter option, bake on a greased sheet at 425°F/220°C for 18–20 minutes, flipping once.)

Make the remoulade: In a small bowl, whisk mayonnaise, Dijon, lemon juice, lemon zest, capers, scallion, parsley, hot sauce, paprika, and black pepper until smooth. Chill while you fry the okra.
In a medium bowl, toss the okra with the buttermilk and let sit 10 minutes.
In a shallow dish, combine cornmeal, flour, baking powder, Cajun seasoning, garlic powder, smoked paprika, and kosher salt.
Heat 1/2 inch of neutral oil in a large skillet to 350°F (175°C).
Working in batches, lift okra from buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture, pressing to adhere and shaking off excess.
Fry okra in batches until deeply golden and crisp, about 2–3 minutes per side; avoid crowding the pan.
Transfer to a rack or paper towels and immediately sprinkle with a pinch of salt.
Serve hot with the lemon-scallion remoulade and lemon wedges on the side. (For a lighter option, bake on a greased sheet at 425°F/220°C for 18–20 minutes, flipping once.)