Recipe courtesy of Tiffani Thiessen
Episode: Southern Style
50 min
50 min
6 servings
50 min
50 min
6 servings


Sriracha Mayonnaise:
  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha hot sauce 
Fried Okra:
  • Peanut oil, for frying
  • 1 cup buttermilk 
  • 2 pounds okra, trimmed and cut crosswise into 1/2-inch slices 
  • 3/4 cup cornmeal 
  • 3/4 cup all-purpose flour 
  • 2 teaspoons garlic powder 
  • 2 teaspoons kosher salt 
  • 1 teaspoon freshly ground black pepper 
  • 1/2 teaspoon cayenne pepper


Watch how to make this recipe.

Special equipment: a deep-frying thermometer

For the sriracha mayonnaise: In a small bowl, whisk together the mayonnaise and sriracha until completely blended. Set aside.

For the fried okra: In a deep heavy-bottomed pot, heat about 6 cups of oil over medium heat to 350 degrees F.

Pour the buttermilk into a medium bowl and add the okra, tossing it to coat the okra. In a separate bowl, combine the cornmeal, flour, garlic powder, salt, black pepper and cayenne and whisk to combine.

Working in batches, use a slotted spoon to transfer the okra to the flour mixture and toss well to coat. Using a wire mesh skimmer, slide the okra into the hot oil. Fry until golden brown, about 5 minutes, stirring to fry evenly. Use the skimmer to remove the okra to paper towels to drain.

Serve immediately with the sriracha mayonnaise dipping sauce.

Cook's Note

These proportions are for a moderate level of heat. Adjust for more heat by adding more sriracha; adjust for less heat by adding more mayonnaise.


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