Crispy Okra Fries with Smoky Paprika Aioli

Ingredients

• •1 pound fresh okra, cleaned and cut into halves
• •1 cup cornmeal
• •1/2 cup all-purpose flour
• •1 teaspoon garlic powder
• •1 teaspoon smoked paprika
• •1/2 teaspoon cayenne pepper
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •2 large eggs, beaten
• •Vegetable oil for frying
• •1/2 cup mayonnaise
• •1 teaspoon smoked paprika (for aioli)
• •1 garlic clove, minced
• •1 teaspoon lemon juice

Instructions

1. 1

   Clean and dry the okra thoroughly, then cut each okra pod in half lengthwise.

2. 2

   In a shallow bowl, combine the cornmeal, all-purpose flour, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to create the coating mixture.

3. 3

   In another shallow bowl, beat the eggs until smooth.

4. 4

   Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).

5. 5

   Dip each okra piece into the beaten eggs, allowing any excess to drip off, then coat it evenly in the cornmeal mixture. Shake off any excess coating.

6. 6

   Carefully place the coated okra pieces into the hot oil in small batches, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy.

7. 7

   Using a slotted spoon, transfer the fried okra to a plate lined with paper towels to drain excess oil. Repeat with the remaining okra.

8. 8

   To make the smoky paprika aioli, combine the mayonnaise, smoked paprika, minced garlic, and lemon juice in a small bowl. Stir until well blended.

9. 9

   Serve the crispy okra fries hot with the smoky paprika aioli on the side for dipping.