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.
Fried Okra with Sweet Chile Sauce
Fried Okra with Sweet Chile Sauce
© Kirsten Strecker
Fried Okra with Sweet Chile Sauce
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TOTAL TIME:
1 HR 25 MIN
- SERVINGS: 6
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
Directions
- 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.
Fried Okra with Sweet Chile Sauce
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