I felt like at least one thing had to be deep fried this evening, so I gave this a try. I read a lot of recipes about vegetables being deep fried and served with spiced mayonnaise. I figured this would be an opportunity to make my own aioli instead! I have been looking forward to an opportunity to try this out.

I know the proper way to make aioli is whipping by hand, but seeing as I had 12 different recipes on the table,  I decided to use an immersion blender to make the sauce. It worked perfectly, and really quickly. I rarely recommend bypassing tradition, but here I falter because I already have carpel tunnel syndrome.

Fried Okra

A pound or about 30 fresh okra
4 large eggs
1/2 cup half and half
1/2 tsp chili powder
2 cups all purpose flour
2 1/2 cups cornmeal
3/4 tsp salt
3/4 tsp garlic powder
3/4 tsp pepper
1/2 tsp paprica
1/2 tsp onion powder
1/4 tsp cayenne pepper

Aioli Two Ways

8 egg yolks
3 tbsp dijon mustard
6 cloves finely minced garlic
1/4 cup lemon juice
1 cup olive oil
1/2 cup vegetable oil
salt and pepper
1 tsp paprica

1. To make Aioli, place egg yolks, mustard, garlic, and lemon juice in a bowl. Blend with immersion blender.
2. Separately, combine the two oils. Slowly pour them in as you are blending, stopping occasionally to prevent separation.
3. Season with salt and pepper.
4. Remove half of the aioli to a serving dish and serve as is, mix paprika into the second half for a spicier variety.
5. Slice okra in half lengthwise.
6. Combine eggs, half and half, and chili powder in a low bowl.
7. Place flour in a second low bowl.
8. Place cornmeal and the remaining spices in a third bowl.
9. Use your right hand to coat an okra in flour, shake off the excess.
10. Drop into the bowl of egg mixture.
11. Use your left hand to roll the okra around and cover all sides in mixture. Carefully drop into the cornmeal mixture.
12. Use your right hand to roll in the cornmeal mixture. Set aside on a plate or a piece of foil.
13. Heat peanut or vegetable oil to fry. Fry for 3-5 minutes until golden brown.
14. Drain on a paper lined plate.
15. Grind some fresh salt on top. Serve with the two aioli variations.
16. Serve immediately, it will not last for long.

Total time: 1 hour