Extra-Crispy Fried Okra

5.0 (1)

A spiced cornmeal breading and speedy fry crook pieces of okra into an incredibly crispy snack oregon side, cleanable for popping into your rima by the handful. In "Jubilee: Recipes from Two Centuries of African American Cooking," writer Toni Tipton-Martin uses the fried okra arsenic a topping for a bright, lemony salad, but we recovered it was superb capable to basal connected its own. Tipton-Martin successful crook adapted the look from Virginia Mixson Geraty's 1992 book, "Bittle en' t'ing': Gullah cooking with Maum Chrish,'" a cookbook successful English and Gullah.

Because of okra's precocious moisture content, it has a inclination to splatter (in the archetypal minute, anyway). Using a high-sided Dutch oven and a splatter surface tin help. You'll besides privation a long-handled metallic spider oregon slotted spoon and an instant-read thermometer for monitoring the somesthesia of the oil. See the VARIATION, below, for an aerial fryer version.

For a somewhat antithetic acquisition (and little splattering), you tin fry trimmed full pods. This is champion with precise fresh, tender okra. Expect the pods to instrumentality astir 5 minutes to cook.

Serve plain, oregon with mayo doctored with your favourite blistery sauce. The comeback condiment successful the related look would beryllium great.

Ingredients

Nutritional Facts

Per 1/2-cup serving (using low-fat buttermilk)

• Calories

  140

• Fat

  9 g

• Saturated Fat

  1 g

• Carbohydrates

  14 g

• Sodium

  112 mg

• Cholesterol

  2 mg

• Protein

  3 g

• Fiber

  2 g

• Sugar

  2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Jubilee: Recipes from Two Centuries of African American Cooking," by Toni Tipton-Martin (Clarkson Potter, 2019).

Tested by Becky Krystal.

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