OKRA FRIES
The key here is using cornstarch and rice flour. Cutting the okra in half from top to bottom, the seeds cling to the rice flour and cornstarch so the batter isn't going anywhere.
Provided by JJ Johnson
Categories Side Summer Okra Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Pour a few inches of vegetable oil into a heavy-bottomed pot, preferably cast iron. Heat the oil to 350°F.
- Meanwhile, put the okra in a large bowl and toss with the beaten egg. Let the okra stand for 5 minutes to absorb the egg.
- In a separate medium bowl, whisk the rice flour, cornstarch, paprika, and ¼ teaspoon salt. Remove the okra from the large bowl, allowing excess egg to drip back into the bowl, then transfer the okra to the flour mixture. Toss the okra to dredge evenly. Lift from the flour and shake off the excess.
- Cook the okra in batches in the hot oil until golden and crunchy, 3 to 5 minutes, depending on size.
- Remove with a slotted spoon and place on a paper towel-lined plate. Season with salt immediately. Repeat with the remaining okra.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
