Fried Okra with Cumin Yogurt Dipping Sauce

• 6 cups oil, for frying
• 1/2 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon paprika
• 2 pounds fresh okra, sliced into 1/2-inch thick pieces
• 1/2 cup buttermilk
• 1 cup Greek yogurt
• 1/2 clove finely garlic, minced
• 1 teaspoon cumin
• 1 teaspoon Sriracha, optional

1. Prepare the dipping sauce: mix yogurt with garlic, cumin and Sriracha (if using).
2. Cover with plastic wrap and refrigerate until just before serving.
3. Heat oil in a large, heavy-bottomed skillet.
4. In a medium bowl, combine cornmeal, flour and paprika.
5. Dip okra in buttermilk first and then dredge in cornmeal-flour mixture.
6. Coat well.
7. Carefully add the okra to the hot oil and fry until golden-brown and okra is cooked through.
8. Remove from oil and drain on paper towels.
9. Serve hot with dipping sauce.

oil, yellow cornmeal, flour, paprika, fresh okra, buttermilk, greek yogurt, garlic, cumin, sriracha

Taken from www.foodrepublic.com/recipes/fried-okra-with-cumin-yogurt-dipping-sauce-recipe/ (may not work)