Crispy Okra Food

CRISPY INDIAN OKRA

Steps:

• If using fresh okra, rinse and dry, then slice into rounds. If using frozen okra that's been thawed, spread them out onto a paper towel to dry while you prep the remaining ingredients. Try to get the okra as dry as possible.
• Melt 2 tablespoons of ghee (or oil) in a saute pan over medium-high heat.
• Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
• Saute for 10 minutes, or until the onions begin to brown. Then add the garlic and ginger and mix well.
• Add the remaining 1 tablespoon of ghee/oil and the okra, salt, and turmeric. Stir-fry for 10-12 minutes or until the okra is dry and crispy (don't worry, any sliminess will disappear! Just keep stirring). Reduce the heat to medium at any point if needed.

CRISPY ROASTED OKRA

Steps:

• Preheat oven to fan 180C / 200C / 400F / gas 6.
• Mix all the ingredients together making sure the okra is well coated.
• Add the okra to a baking tray making sure the pieces are not touching each other.
• Bake for 20-25 mins (turn them once during baking).
• Whilst the okra is baking mix together the ingredients for the dipping sauce till well combined and set aside.
• Remove the okra from the oven when crunchy and serve warm or cold with the dipping sauce.

CRISPY SKILLET OKRA (NO BREADING!!)

Steps:

• Turn your skillet on medium heat and get it nice and hot.
• While you're waiting for the skillet to heat up, wash and slice your okra into 1 inch long sections.
• When the skillet is hot, add cooking oil (I use canola since olive oil can become bitter at higher heat) and toss in the okra. It should sizzle! This helps seal the juices in the okra and gives it a crispy outside.
• Stir the okra around until it starts to brown, then drop in your sliced onion and season with soul food seasoning (I love Sylvia's). Continue cooking and stirring until the onion is transparent.
• Remove from heat and serve.

CRISPY CORNMEAL OKRA

Steps:

• In a large, heavy-bottomed pan, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• Prepare a baking tray lined with paper towels.
• Combine the flour, cornmeal, black pepper, paprika, and garlic powder, in a shallow bowl.
• Put the egg whites, and a pinch of salt into another bowl, and whisk until the mixture is frothy. Dip the okra in the egg whites and allow the excess egg whites to drip off, then dip the okra into the flour mixture, shake off the excess flour, and gently drop into the preheated oil.
• Fry the vegetables until golden brown, turning frequently for even color.
• Transfer the fried okra to a tray, lined with paper towels to absorb the excess oil, and season with salt, to taste. Coat, and fry, and season the remaining okra. Serve with the Chipotle Sour Cream.
• Combine the sour cream, lime juice, chopped chipotle pepper, and salt, and pepper, to taste, in a bowl. Mix to incorporate well. Serve the dipping sauce alongside the Crispy Cornmeal Okra.

CRISPY INDIAN OKRA

Steps:

• Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafetida, carom seeds, and salt; toss to coat.
• Heat 2 inches oil in a deep saucepan over medium heat. Lower okra carefully into the hot oil in batches. Fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra.
• Serve sprinkled with chaat masala.