Popcorn Okra
These crisp little nuggets are delicious
with cocktails, though I think they are also wonderful as a substitute
for French fries with anything from hamburgers to crab cakes.
Makes 6 to 8 servings
1 large whole egg, beaten in a shallow bowl
Salt and freshly ground black pepper to taste
1 cup finely ground white or yellow cornmeal
1½ pounds okra, trimmed and cut into ½-inch pieces
Mild vegetable oil, preferably peanut, for deep-frying
Hot pepper sauce to taste
Season the egg with salt and pepper. Place the corn meal in a plastic
bag. Toss the okra in the egg, and then dredge in the cornmeal, shaking
off any extra. Arrange the coated okra on a baking sheet to dry for 10
to 15 minutes.
Heat the oil in a deep-fat fryer to 375ºF. Fry the coated okra in
batches until golden brown, 2 to 3 minutes per batch. Remove from the
oil with a slotted spoon and drain on paper towels.
Sprinkle with a little salt and serve very hot. Pass hot pepper sauce
on the side. Here you go for a simple popcorn okra recipes.
Variation:
Whole okra can be cooked the same way. Choose the smallest okra
available; trim the stem to about ? inch before tossing in the egg and
then the cornmeal. Let the coated okra dry for about 10 minutes and
then fry for 3 to 5 minutes until crisp and golden.
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