| Okra Frites
Indian-American
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| Deliciously crispy, never slimy, okra with a bit of a kick. This dish is best made with a newer variety of okra, as they have longer pods. Always immediately dry your okra after washing to retain perfect texture. Slightly adapted from a Madhur Jaffrey recipe. Pictured: Okra Frites with Dragon Tongue Wax beans.
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| Ingredients |
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Vegetable oil for frying
6 ounces okra, tipped and topped, cut lengthwise into quarters if large, halved if small
1 small onion (2-4 ounces), peeled and sliced into rounds
1 small jalapeno, trimmed and seeded, sliced lengthwise into thin slivers
Salt, to taste
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Steps
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| 1 | Over medium-high heat, in a skillet large enough to hold the vegetables in a single layer, pour approximately 1/4 inch of oil. Heat until shimmering (when you place a single piece of okra in the hot oil, it should start to move around.) |
| | 2 | Place okra in oil and fry, stirring occasionally, for 5 minutes or so. |
| | 3 | Add onion and jalapeno and continue frying, for 10 minutes or so, until golden and crispy. |
| | 4 | Use a slotted spoon to remove to a paper-lined plate. |
| | 5 | Sprinkle with salt and serve. |
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| Yield |
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original recipe yield: 2 servings
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