Featured Blend in this Recipe:
Go ahead and flava those spuds. Potato salad, soup, fries, hash browns, baked, twice baked, home fries, mashed and anything else we have forgotten here.
Use in place of the plain old table salt. Also taste great on eggs, burgers, chicken, vegetables. Pretty much anything missing that ingredient that you know you want to taste
Ingredients: sea salt, onion, Hungarian paprika, garlic, turmeric
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fried okra with sriracha yogurt dip
by: Spicin' and Dicin'
For the Sauce:
• 1 cup plain greek yogurt
• 1 Tbsp mayonnaise
• 1 tbsp sriracha sauce
• 1/2 tsp honey
• 1/2 tsp Idaho wit tha Flava - French Fry Seasoning
For the okra:
Heat oil in skillet on med-hi. Depending on size of skillet, you'll use approx 3-4 cups of oil. You want the okra to be able to float freely when frying to get evenly browned.
Cut okra into 1/2 inch pieces, set aside.
Pour flour into gallon-size ziplock bag. In a separate dish, mix milk and sour cream until well combined (it's alright if there's some small clumps of sour cream left in mixture).
Alternating dredge: shake okra in flour bag, then milk mixture, back to flour. (For extra-crispy okra, repeat dredge 1 more time)
Place okra in oil in small batches (3-4 batches for this recipe, you don't want to crowd the skillet) and fry for 4-5 minutes, turning once, until evenly browned. Place on paper towel to drain and immediately sprinkle with Idaho wit tha Flava - French Fry Seasoning.
For the Sauce:
Combine all sauce ingredients in small mixing bowl. For best flavor, let set in refrigerator for at least 10 minutes.