Howie Velie loves the tender, delicious young okra from Best of What's Around farm. At Magnolia, he dips it into a cornmeal batter, then fries it until it's puffy, golden and crusty. Make sure to serve the okra right away since it can get soggy if it sits.
Plus: More Vegetable Recipes and Tips
Vegetable oil, for frying
1 cup white cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
Freshly ground white pepper
1 cup plus 2 tablespoons milk
2 large eggs
1 pound large okra, halved lengthwise
Sweet Chile Sauce
How to Make It
Fill a large saucepan with 2 inches of oil and heat to 350°. In a bowl, mix the cornmeal, flour, baking powder, 1 teaspoon of kosher salt and 1/2 teaspoon of white pepper. Add the milk and eggs and whisk until smooth. Add the okra and turn to coat.
Line a baking sheet with paper towels. Add 10 or 12 pieces of okra at a time to the hot oil and fry over moderately high heat for 2 to 3 minutes, until crisp. Drain on paper towels and sprinkle with salt. Serve right away, with the Sweet Chile Sauce.
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