Crispy Okra Fries
Okra (also known as Lady's Fingers) is a vegetable used in dishes from around the world and is quite popular in the Middle East and Asian countries. It can be used in stews served with meat or in this case served as a kind of funky crispy vegetable side dish. The finished vegetable here should be quite crispy with a nice sense of spicy after taste. It is easy and quick to cook. Enjoy!
Ingredients
- 190g Okra
- 5g garlic paste
- 5g ginger paste
- 1/4 tsp cumin powder
- Vegetable oil for deep-frying
- 15g chickpea (gram) flower
- 10g cornflour
- 1/2 tsp chilli powder
- 10g sea salt
Method
- Wash and thoroughly dry the okra.
- Place the okra in a bowl and drizzle vinegar on it and make sure the okra is fairly coated. Cover the bowl and leave for 30 minutes before rinsing it and pat completely dry with kitchen paper.
- Take off and discard the top of each okra but please make sure the tail is intact.
- Slice okra in half or quarters if they are larger than 4 inches long.
- Mix the garlic and ginger pastes plus the gram and corn flour in a bowl. Also add the cumin powder and mix all the ingredients well until evenly coated.
- Heat the oil in a deep fryer or a suitable deep frying pan to about 180 C. Fry the okra in batches of four for about 5 minutes and take them out and drain of a kitchen towel.
- Sprinkle with sea salt and perhaps with another sprinkle of chillies or mango powder.
