Chili-Lime Fried Okra
April 2009
Frying makes anything taste better, and it's easier than you'd ever imagine. So pour some oil, crank up the heat and prepare to churn out this flavorful dish.
Makes: 4 servings
Prep: 20 mins
Cook: 35 mins
- 1 pound fresh okra, trimmed and cut into 1/2-inch pieces
- Salt
- Vegetable oil, for frying
- 1 tablespoon grated lime peel, plus 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2cup cornmeal
- 1/4cup flour
- 1/2teaspoon baking powder
- In a bowl, sprinkle the okra with salt and refrigerate for 30 minutes. Preheat the oven to 200 degrees .
- Meanwhile, fill a medium pot with enough oil to reach a depth of 2 inches and heat until it registers 375 degrees on a deep-fry thermometer. In a bowl, combine the lime peel, chili powder and 1/2 teaspoon salt.
- In a bowl, whisk together the cornmeal, flour and baking powder; add the okra and toss. Working in batches, transfer to a strainer and shake off the excess flour.
- Line a baking sheet with paper towels. Working in batches, fry the okra for 7 to 10 minutes, allowing the oil temperature to return to 375 degrees between batches. Transfer to the prepared baking sheet to drain; sprinkle with the chili-lime mixture. Transfer to the oven. Toss with the lime juice just before serving.