Best Egg Fried Okra Fingers Recipes

BOB'S FRIED OKRA FINGERS.

Steps:

• I use my cast iron deep fryer for this.You can use any deep fryer. Maintain oil temp between 325 and 350. Clean okra and remove stems. Dry okra, In a shallow bowl add the buttermilk,a few dashes of hot sauce and okra set a side for at least a 1/2 hour.
• In another dish mix,all dry ingreadents.(I add a little red pepper flakes also.Mix very well. remove okra from buttermilk and roll in cornmeal,flour mix. Drop into hot oil(be very carful so as not to get burnt) Fry 3-5 minutes. Turning once. Drain on papper towl...

EGG-FRIED OKRA FINGERS

Steps:

• 1. Prepare the masala. To prepare the okra, cut a thin slice from the stem end and discard. Then, starting at the stem end and stopping about 3/4- inch from the tip, split each okra in half lengthwise most of the way through. (Do not cut the okra into 2 pieces both cut sides should remain attached at the tip.) Transfer to a large bowl.2. In a small bowl, mix together the eggs, flour, salt, and black pepper, pour into the bowl with the okra, and mix carefully with your clean fingers or a spoon, making sure all the pieces are well-coated with the egg mixture. (If needed, add one more egg.)3. Heat the oil in a large wok until it registers 350°F to 375°F on a frying thermometer, or until a small piece of okra dropped into the hot oil quickly rises to the surface and browns. Roll each okra in the bread crumbs or add the bread crumbs to the okra bowl and toss to mix. Then add the okra to the hot oil, 1 at a time to avoid clumping together. Adding as many as the wok can hold with a little space between each, and fry until crisp and golden, 2 to 3 minutes per batch. With a slotted spoon, remove to paper towels to drain. Transfer to a serving platter, sprinkle the chaat masala and cayenne pepper on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.