Fried Okra with Spicy Aioli and a Side of Collard Greens

by

Fried okra is a classic Southern dish known for its crispy texture and tender inside. Paired with spicy aioli and a side of collard greens, it makes for a flavorful and satisfying meal that celebrates traditional Southern flavors.

Ingredients

  • 1 pound fresh okra, sliced
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • Salt and pepper to taste
  • Oil for frying
  • For the aioli:
  • 1/2 cup mayonnaise
  • 1 tablespoon hot sauce
  • 1 teaspoon lemon juice
  • 1 clove garlic, minced
  • Pinch of cayenne pepper
  • For the collard greens:
  • 1 bunch collard greens, chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Preparation

Start by preparing the collard greens. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add chopped collard greens, smoked paprika, salt, and pepper. Cook until greens are tender, about 10 minutes. Set aside.

Next, prepare the spicy aioli. In a small bowl, combine mayonnaise, hot sauce, lemon juice, minced garlic, and cayenne pepper. Mix well and refrigerate until ready to serve.

For the fried okra, pour buttermilk into a shallow dish. In another dish, mix cornmeal, flour, salt, and pepper. Dip the okra slices into buttermilk, then dredge in the cornmeal mixture, ensuring an even coating.

Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the coated okra in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.

Serving

Arrange the fried okra on a serving platter alongside the warm collard greens. Serve with a side of spicy aioli for dipping. This dish is perfect for a Southern-inspired meal that combines crunch, heat, and hearty greens.

Enjoy your delicious fried okra with spicy aioli and collard greens, a true taste of Southern comfort food.