Jeffrey Alford, Naomi Duguid

Crisp-Fried Okra Tidbits

Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in
top 1000Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

We like okra whole and slightly slimy, we like it in stews, and we love it like this: crispy, melting, little bite-size slices. When fried rather than boiled or steamed, okra is both crisp and tender. These are great bar snacks, to accompany beer or cocktails, and they also make a delicious vegetable side.

Ingredients

  • ¾ pound okra
  • 2 green cayenne chiles (optional)
  • About ¼ cup

Method

Trim the ends from the okra and slice the okra into G-inch-thick slices (about 3 cups sliced). If using chiles, slit them lengthwise and scrape out the seeds. Slice crosswise into ¼-inch-thick slices. Line a plate with a paper towel.

Place a 10- to 11