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Okra Fries with Comeback Sauce

Fried okra is as firmly rooted in Southern culture as magnolia blossoms and Spanish moss. We create all sorts of ways to dress it up. There’s gumbo. Or not depending upon whether you are a filé person who would never, ever put okra in the gumbo.

Maybe you’ve discovered okratouille, a specialty of Chef Matt McClure of The Hive in Bentonville. And if you have, then you’ve struck up a love affair with this hibiscus family member.

I dare say the most preferred way to serve up a plate of okra is when it’s fried. But you don’t want to fry that okra up naked! Recently, I tried using Riceland’s gluten-free Whole Grain Fish Breading combine with gluten-free panko and rice flour as a breading mix for okra fries. My family loved the results.

The panko added an extra crunchiness that my family prefers and the rice flour helps the breading adhere to the okra. It is important to allow the breaded okra to air dry for a few minutes before frying so that the coating adheres to the okra during cooking.

Comeback Sauce is our preferred dipping sauce for these fries. If you were ever lucky enough to eat at Coy’s Steak House in Hot Springs before it burned and closed for good, this is the sauce they serve with warmed crackers at every table. Trust me. It’s addictive.

Okra Fries with Comeback Sauce

Ingredients for the Okra

  • 1 pound okra
  • 2 cups buttermilk
  • 1 10-ounce package Riceland gluten-free Whole Grain Fish Breading
  • 8 ounces panko crumbs (Kikkoman makes a gluten-free version.)
  • 1 cup rice flour
  • 1 Tablespoon Creole seasoning
  • 1 Tablespoon freshly cracked black pepper
  • 1 1/2 quarts (approximately) Riceland Rice Bran Oil, for frying

Directions for the Okra

  1. In a large bowl, slice okra lengthwise; pour over with buttermilk. Set aside.
  2. In a large zipper plastic bag, combine Riceland Gluten Are Whole Grain Fresh Breading, panko, rice flour, Creole Seasoning and black pepper.
  3. Remove okra from buttermilk and drain.
  4. Add okra a few pieces at a time to breading mixture. Shake to coat. Lay okra pieces on a cake rack and allow to set for 10-15 minutes before frying.
  5. In a deep fryer, heat oil to 375 degrees.
  6. Add a few pieces of okra at a time and fry until golden. Remove from oil and drain on paper towels. Sprinkle light
  7. (Keep warm in a 200 degree oven until ready to serve, if desired.)
  8. Serve with Comeback Sauce.

 

Get my recipe for Comeback Sauce HERE.

 By The Women Bloggers member Debbie Arnold of DiningwithDebbie.net.