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  2. Recipes made by chefs for chefs: Arabic, Fusion, Oriental, South-Asian, & Western Cuisine
  3. Okra Hush Puppies with Smokey BBQ Dip
  1. Recipes made by chefs for chefs: Arabic, Fusion, Oriental, South-Asian, & Western Cuisine

Okra Hush Puppies with Smokey BBQ Dip

Okra can be a love-hate ingredient due to the texture, but in these classic American fritters, fresh okra marries with the crunch of the cornmeal making for a fun addition to a casual dining concept. We recommend serving these with a smokey BBQ mayo dip on the side. Check out the recipe below!

Okra Hush Puppies with Smokey BBQ Dip

Ingredients

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Smokey BBQ Mayonnaise:

Okra Hush Puppies:

  • All purpose flour 130 g
  • Cornmeal 120 g
  • Baking Powder 6 g
  • Garlic, powder 5 g
  • Sugar, white 30 g
  • Knorr Aromat (6x1kg) 15 g
  • Full fat milk 120 ml
  • White Vinegar 5 ml
  • Eggs 2 pc
  • Okra, fresh, cleaned and sliced 120 g
  • Butter, unsalted softened 40 g
  • Onion, finely chopped 25 g

Preparation

  1. Smokey BBQ Mayonnaise:

    • Whisk together all ingredients, serve in a bowl or squeeze bottle for plating.

  2. Okra Hush Puppies:

    • Preheat a deep-frying machine to 180°C.
    • In a medium bowl, whisk together flour, cornmeal, baking powder, garlic powder, sugar and Knorr Aromat Seasoning.
    • In another bowl, add milk, white vinegar and allow it to sit at room temperature for 10 minutes before adding the eggs. Whisk together until well combined.
    • Make a well in the middle of the dry ingredients and add the wet ingredients. Combine with a rubber spatula until three quarters mixed, then add okra and butter and continue to fully combine. Do not over mix.
    • Drop ‘teaspoon’ sized of batter into the preheated oil and allow them to become a rich golden brown, making sure to rotate them occasionally to ensure even browning. This should take 5 to 7 minutes.
    • Remove and serve hot with Smokey BBQ Mayo.