Photo by Belinda Smith-Sullivan
SERVES 6–8
1 cup mayonnaise
½ cup Sriracha hot sauce (or other hot sauce)
1 teaspoon fresh lemon juice
2 cups buttermilk (more if needed)
3 cucumbers, peeled and sliced ¼-inch thick
2 pounds okra, trimmed and cut into ½-inch pieces
1 cup cornmeal
1 cup all-purpose flour
1½ teaspoons garlic powder
½ teaspoon salt
½ teaspoon pepper
Canola oil
For the spicy mayo, combine mayonnaise, Sriracha sauce and lemon juice in a small bowl. Set aside.
Pour buttermilk into a large bowl; add the cucumber slices and okra pieces. Make sure the vegetables are completely submerged in the buttermilk; add more if needed. Allow to soak while you assemble the coating in the next step.
In another large bowl, combine cornmeal, flour, garlic powder, salt and pepper. Drain vegetables and transfer to coating mixture. Toss well to coat.
In a deep cast-iron skillet or heavy pan, heat about 6 cups of oil to 350 F. Working in small batches, fry vegetables—okra first, then cucumbers—in hot oil for about 5 minutes or until brown. Stir occasionally to promote even frying. Using a slotted spoon, transfer to a paper towel-lined platter. Serve with the spicy mayonnaise.
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