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Crispy Fried Okra Recipe
|Tender okra||1 Pound (Fresh Young)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Freshly ground black pepper||To Taste|
|Cayenne pepper||1⁄8 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 563 Calories from Fat 414
% Daily Value*
Total Fat 47 g72.1%
Saturated Fat 6.1 g30.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 497.5 mg20.7%
Total Carbohydrates 34 g11.5%
Dietary Fiber 15 g59.8%
Sugars 5.5 g
Protein 10 g19.5%
Vitamin A 40.3% Vitamin C 160.6%
Calcium 40.3% Iron 22.1%
*Based on a 2000 Calorie diet
Wipe it with paper towels.
Remove head and tail and slice the pods in rounds of 1/8-inch thickness.
You can slice 2 or 3 at the same time.
Heat 1 inch of oil in a 10-inch skillet over medium-low flame.
Check heat by dropping in one slice of okra; if it sizzles immediately, the fat is ready.
Put in as much okra as will fit in one layer.
You will need to do at least three batches.
Fry each batch 4 to 5 minutes, until the okra turns crisp and a bit brown.
Remove from skillet with a slotted spoon and place on paper towels to drain.
Sprinkle each batch with salt, pepper, cayenne, and garam masala.
To serve: Fried okra is delicious with a mushroom omelet for lunch or with a variety of other vegetables at dinner.
Okra goes particularly well with Urad Dal and with Koftas.
Or you could use it as an unusual garnish for a lamb roast, frying about 2 pounds of okra and surrounding the leg of lamb with it.