Fried Okra with Sweet Chile Sauce

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

  • Total Time:
  • Servings: 6

Related Video

More Videos
Ludo Lefebvre’s Ultimate Ratatouille

Ingredients

  • Vegetable oil, for frying
  • 1 cup white cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Kosher salt
  • 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 this recipe

  1. 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.

  2. 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.

Contributed By Photo © Kirsten Strecker Published October 2005





498070 recipes/fried-okra-sweet-chile-sauce 2013-12-06 Howie Velie fall|summer|frying|dinner-party|american|southern-soul-food|appetizers-starters|side-dishes|6|vegetarian october-2005,Howie Velie,Best of What's Around,fried okra,southern food,vegetarian recipe,side dish recipes,fried-okra-sweet-chile-sauce 498070
Close