Deep Fried Okra
Recently in my travels round Brixton, I keep coming across Americans who now live here. It’s testament to what a great area Brixton is that many of them say it’s the best neighbourhood they’ve ever lived in and my recipe here is partly inspired by them. But its mainly inspired by my determination not to shudder slightly whenever I see piles of okra on the stalls in the market. I’ve only ever eaten it once when I was a child and was singularly unimpressed by its slimy texture and have avoided it ever since. But encouraged by African friends who consider it a kitchen staple and those Americans who all responded affirmatively when I mentioned it, I’ve decided to give you my melting pot take on it and like the good Belfast girl I am, fry it. I mean, what food doesn’t taste even better when fried?
I’m branching out a bit here and using cornmeal instead of a batter. I’ve only recently discovered this as a coating for things and can’t get enough of its crunchy crispness, preferably dipped in something spicy and delicious. A firey salsa made with the super sweet vine tomatoes that are perfectly in season right now, some smoked garlic and a burst of red onion would take this from side dish to star attraction at dinner, especially with an ice cold beer to accompany it…
- about 200g of okra, cut into 1 inch chunks
- 2 eggs, beaten
- 200g yellow cornmeal (also called polenta if you’re looking for it)
- 1/2 teaspoon chilli powder/cayenne pepper
- 1 teaspoon paprika
- seasoning as required.
- vegetable oil for frying
Get your oil on to heat, making sure you only fill your pan a third full of oil so it can’t bubble over. You want it hot but not scorching.
When buying the okra, make sure the pods are nice and furry and not split at all. Wash them and dry them well. Cut each pod in roughly three pieces. Then dip the pieces into the beaten egg before putting them into the cornmeal and making sure they are well coated. Don’t hang about, do both dippings quickly and put them into the oil immediately to cook. Give them about 2-3 minutes each side or until the okra and the coating both go golden.
Serve immediately, preferably dipped into a little hot sauce and salt. We had them on the side of some curry goat, but these fried okra will go with anything and make a great gluten free vegetarian dish. If like me, you were nervous about the slime potential, don’t be. Fried up like this, it’s a good balance between soft and crunchy and I surprised myself by having seconds, as did my American dining companion…
*An edited version of this post originally appeared at Brixton Blog.
Love brixton for all its vibrant mix of races and it’s a culinary mish mash of ideas! I know people who hate okra, really hate hate okra, but I love it, in all its slimey yumminess. Maybe because I grew up with it. Butthis recipe looks like it could probably convert many of my okra-hating friends! I’ve come across a descritpion of soemthing liek this in a book I’ve been reading, I can’t remember the name now, and it was served with a host of hearty southern dishes, I remember thinkign to myself I got to go google fried okra, but then I forgot. Lovely coming across it on your blog by chance.
I’m going to have to your blog for more recipes then now that I’ve got the taste for okra. This is a good start for okra-sceptics and who doesn’t love breaded stuff really?
Belatedly: steam okra whole, hold the stem end, dip it into a good sauce and eat all but the end you’re holding. It’s the best way to avoid the slime.