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Fried Okra with Sweet Chile Sauce
© Kirsten Strecker

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.

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  1. Vegetable oil, for frying
  2. 1 cup white cornmeal
  3. 1 cup all-purpose flour
  4. 1 teaspoon baking powder
  5. Kosher salt
  6. Freshly ground white pepper
  7. 1 cup plus 2 tablespoons milk
  8. 2 large eggs
  9. 1 pound large okra, halved lengthwise
  10. Sweet Chile Sauce
  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.