Heart Healthy from WakeMed Heart Center

Fried Okra with Green Goddess

May 7, 2019 |

Recipe courtesy of Chef Clayton Anderson and Chef Aaron Matyac.
as seen on episode “Okra | Willow Spring, NC“, Season 8

Flavor, NC | Fried Okra with Green Goddess

Cut okra to desired sizes. For popcorn size, cut in rings 1/4 to 1/2 inch wide. Or slice okra long ways.

Marinate okra in buttermilk to fully coat. For every quart of buttermilk, add:

  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon fresh ground black pepper
  • 2 eggs

Whisk everything in by hand

For the dredge:

Follow a ratio of 3:1 cornmeal to all-purpose flour. The full recipe is listed:

  • 3 cups cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon smoky paprika
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Marinate okra for 30mins to one hour. Do not marinate longer or it will cause the okra to become slimy and unpleasant to work with. Using a fork or small tongs, dredge marinated okra in the dredge using a large mixing bowl and constantly moving the dry. Try and not manipulate the okra before it is dredged. Using a spider or wide hole strainer, remove the okra from the mixing bowl of dredge and place on a sheet pan with the same ratio of cornmeal to flour. Fill a frying pan 1/2 way with preferred frying oil (canola, peanut) and heat to 350 degrees. Fry in small batches approximately 2 minutes or until golden brown. Season with salt. Tip: You can Freeze for convenience and then fry when ready to eat.

Green Goddess

  • 1 ¼ oz. Basil
  • 1 ¼ oz. Parsley
  • 1 ¼ oz. cut chive
  • 1/3 oz. dill
  • 1/3 oz. mint
  • 1 Tbsp. lemon zest
  • 1 Tbsp. garlic powder
  • 1 Tbsp. paprika
  • 2 cups buttermilk
  • 1 qt. mayo
  • 1 pt. Greek yogurt
  • 1 Tbsp. Worcestershire sauce
  • 2 Tbsp. lemon juice
  • 2 Tbsp. red wine vinegar
  • 4 tsp. salt
  • 2 tsp. black pepper


  1. Cut all herbs fine, by hand.
  2. For nice flecks of herbs, combine half in the blender. For a more pure green color, place all herbs in the blender for the mix.
  3. Mix Worcestershire sauce, lemon juice, vinegar, salt; reserve for later.
  4. Reserve half of the herbs for later.
  5. Blend all other ingredients in a blender, leaving the herbs for the end. The desired product is a bright green color that is only muddled by overworking the herbs.
  6. Add the acid and salt mixture by hand.
  7. Add reserved cut herbs.

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