Chili-Lime Fried Okra - Rachael Ray In Season

Chili-Lime Fried Okra

Chili-Lime Fried Okra
  • Cook Time
  • Prep Time
  • 4Servings


  • 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
  • 1/2 cup cornmeal
  • 1/4 cup flour
  • 1/2 teaspoon 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.