cornmeal crusted fried okra
PREP TIME 15 mins, COOK TIME 15–20 mins
1 cup all-purpose flour
2 tsp smoked paprika or ancho chile powder
1 tsp cayenne pepper
2 tsp salt
2 large eggs
1 cup cornmeal or fine polenta
24 okra, cut into 1⁄2in (1cm) slices
1 3⁄4 pints (1 liter) peanut or sunflower oil, for frying
apple cider vinegar, to serve
1 In a bowl, combine the flour with 1 tsp smoked paprika, 1⁄2 tsp cayenne pepper, and 1 tsp salt, and set aside. Whisk the eggs in a second bowl. In a third bowl, mix the cornmeal with the remaining smoked paprika, cayenne pepper, and salt.
2 Toss the okra in the flour mixture, dip each briefly in the eggs, then coat well in the cornmeal mixture.
3 Heat the oil to 375ºF (190ºC) in a large, heavy-based saucepan or deep-fat fryer, as shown in the technique on p144. Fry the okra, in batches, in the hot oil for 3–5 minutes, or until golden brown.
4 Remove them with a slotted spoon and let them cool on a wire rack while you fry the remaining batches. Serve with apple cider vinegar as a dip for a tangy twist.
|cornmeal crusted fried okra|