FRIED OKRA WITH HERB REMOULADE
You should be able to cut okra easily with a knife; if there's any resistance, it's too old to cook and should be discarded.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- In a shallow dish, whisk together cornmeal, flour, salt, cayenne, and ground pepper; set aside. In a large shallow bowl, whisk together egg whites and 3 tablespoons cold water. Add okra, and toss to coat completely. Lift the okra from egg mixture, letting excess drain off; add to cornmeal mixture, and toss to coat evenly.
- In a deep 12-inch skillet or Dutch oven, heat oil to 375 degrees on a deep-fry thermometer. Carefully place half of the okra in the oil. Gently stir without disturbing coating. Cook until golden brown, 3 to 6 minutes; adjusting heat as needed to keep the oil temperature between 300 and 350 degrees. With a slotted spoon, transfer okra to a paper-towel-lined baking sheet to drain.
- Return oil to 375 degrees; repeat with remaining okra. Season with salt, and serve with lemon wedges and hot sauce, if desired.
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Fiaz Ali
ali_f@gmail.comI'm allergic to okra, but my husband loves it. He said this recipe is the best he's ever had.
Lwazi Masikane
m-l86@yahoo.comThis recipe is a great way to get kids to eat their vegetables.
Mahabul Khan
k-m@gmail.comI used panko breadcrumbs instead of flour, and it gave the okra a nice crunchy coating.
Dylan Robert
r75@aol.comThe okra was a little too greasy for my liking.
Fatemeh Sarlak
sarlak.f@yahoo.comI've made this recipe several times, and it's always a crowd-pleaser.
More “More 3K” 3K
3km31@yahoo.comThis recipe is perfect for a summer cookout.
Shyamjit gupta
s.gupta8@yahoo.comI'm not a fan of remoulade, so I served the okra with ranch dressing instead. It was still delicious!
Mr Bones
m_b@aol.comThis recipe is a great way to use up leftover okra.
KKs’ Corner!!
c.k@gmail.comI followed the recipe exactly, but my okra didn't come out crispy. What did I do wrong?
Michelle Hancock
hmichelle39@gmail.comThe okra was a little slimy for my taste, but the remoulade was delicious.
chaplin ch
chaplin-c44@yahoo.comI love the combination of crispy okra and tangy herb remoulade. This recipe is a keeper!
Steel Figs
figssteel@aol.comThis was my first time making fried okra, and it turned out great! The recipe was easy to follow, and the okra was perfectly crispy.
hala Alkhaldi
a32@aol.comI've never been a big fan of okra, but this recipe changed my mind! The frying process made the okra crispy and delicious, and the remoulade added a nice tangy flavor.
Eduardo Guerra
guerra.eduardo@gmail.comThis fried okra recipe with herb remoulade was a hit at my last party! The okra was crispy and flavorful, and the remoulade was the perfect complement.