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Fried Okra with Sweet Chile Sauce

  • Total Time:
  • Servings: 6

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

KEY: Fall, Summer, Frying, Dinner Party, American, Southern/Soul Food, Appetizers/starters, Side Dishes, Vegetarian

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  • 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

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