This vegetarian take on the New Orleans po’ boy swaps out the traditional fried shrimp for a crunchy, golden mix of fried okra and fried onions. Drenched in a spicy, smoky Thousand Island-style sauce and loaded into a soft hot dog bun with all the usual fixings, it’s hearty, satisfying, and absolutely packed with Southern flavor. Optional "seaweed seasoning" makes for a realistic bite!
Ingredients
For the Fried Okra & Onions:
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1 cup okra, sliced into ½-inch rounds
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1 medium yellow onion, thinly sliced
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½ cup buttermilk (or plant-based milk + 1 tsp vinegar)
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½ cup cornmeal
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½ cup all-purpose flour
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½ tsp salt
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½ tsp garlic powder
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½ tsp smoked paprika
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¼ tsp black pepper
nori seaweed ground into a powder, to taste (optional for seafood taste)
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Oil, for frying (vegetable or peanut oil works well)
For the Spicy Creole Sauce:
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¼ cup mayonnaise
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2 tbsp ketchup
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1 tbsp relish (sweet or dill, your choice)
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½ tsp cayenne pepper (adjust to taste)
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½ tsp smoked paprika
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½ tsp garlic powder
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Salt, to taste
Po' Boy Assembly:
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4 hot dog buns, toasted
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Shredded lettuce
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Tomato slices
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Dill pickle slices
Instructions
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Prep the Okra & Onions: Toss the sliced okra and onions in the buttermilk and let them soak while you prepare the dredge. This helps the coating stick and adds flavor.
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Make the Dredge: In a shallow bowl, mix together the cornmeal, flour, salt, garlic powder, smoked paprika, ground seaweed, and black pepper.
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Fry Time: Heat about 1–2 inches of oil in a heavy skillet over medium-high heat until it hits 350°F. Working in batches, dredge the soaked okra and onion slices in the cornmeal-flour mixture, shaking off any excess. Fry for about 3–4 minutes or until golden and crispy. Drain on paper towels and season lightly with salt and a bit of seaweed powder while hot.
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Make the Sauce: In a small bowl, whisk together the mayonnaise, ketchup, relish, cayenne, smoked paprika, garlic powder, and a pinch of salt. Taste and adjust heat to your liking. This should be thick and creamy, perfect for clinging to those crispy bits.
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Assemble the Po' Boys: Spread the spicy sauce generously on the inside of each toasted hot dog bun. Layer with shredded lettuce, tomato slices, and pickles. Pile on the hot fried okra and onions, then drizzle with a little more sauce for good measure.
Pro Tips / Notes:
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For extra crispness, double-dredge the okra and onions: dip back into the buttermilk, then into the flour mix again.
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Want to keep things lighter? Try air frying the okra and onions at 400°F for 10–12 minutes, flipping halfway.
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Swap in vegan mayo to make the sauce totally plant-based.
Nutritional Estimates (Per Sandwich):
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Calories: ~430
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Protein: 6g
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Fat: 24g
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Carbs: 45g
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Fiber: 4g
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Sugar: 7g
