Recipe courtesy of Jazz Smollett
Fried Okra
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 417
- Total Fat
- 21
- Saturated Fat
- 2
- Carbohydrates
- 52
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 327
- Total: 55 min
- Active: 50 min
Ingredients
One 6-ounce can tomato paste
1 large clove garlic, minced (about 1 tablespoon)
1 tablespoon extra-virgin olive oil
Kosher salt
2 cups fine yellow cornmeal
1 cup all-purpose flour
1 tablespoon dried basil
1 tablespoon garlic powder
1 tablespoon dried mustard
2 teaspoons cayenne pepper
1 teaspoon dried thyme
1 1/2 pounds okra (about 26 pieces)
Vegetable oil, for frying
Lemon wedges, for serving, optional
Directions
Special equipment:
a 10-inch bamboo steamer; a deep-fry thermometer- Add the tomato paste, garlic, olive oil, 1/2 teaspoon salt and 5 ounces of water to a medium saucepan. Stir to combine. Place the saucepan over medium heat and cook, stirring, until fragrant and just starting to boil, 3 to 5 minutes. Remove from the heat and set aside to cool.
- Combine the cornmeal, flour, dried basil, garlic powder, dried mustard, cayenne pepper and dried thyme in a medium mixing bowl. Set aside.
- Add 2 cups water to a medium pot over medium-high heat. Place a 10-inch bamboo steamer over the pot. Working in batches, add the okra, cover and steam until crisp-tender, about 4 minutes.
- Pour enough vegetable oil into a medium, heavy-bottomed pot to reach 3 inches deep. Heat over medium-high heat until the oil reaches a temperature of 365 degrees F.
- Dip each piece of okra into the tomato paste mixture and then roll in the cornmeal mixture. Working in batches, fry the okra until golden brown and crispy, 3 to 5 minutes. Transfer to a paper-towel-lined plate to drain. Season the fried okra with 1 teaspoon of salt. Place on a serving platter with lemon wedges if using.