Lunch: Crispy Cornmeal Okra

Ingredients

4 cups vegetable oil
1/4 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground paprika
1/2 teaspoon garlic powder
2 egg whites
Kosher salt
2 cups fresh okra, washed and dried well, tips removed
Chipotle Sour Cream, recipe follows
Chipotle Sour Cream
1 cup sour cream
Juice of 1/2 lime
1 canned chipotle pepper in adobo sauce, finely chopped
Kosher salt and freshly ground black pepper

Instructions

In a large, heavy-bottomed pan, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
Prepare a baking tray lined with paper towels.
Combine the flour, cornmeal, black pepper, paprika, and garlic powder, in a shallow bowl.
Put the egg whites, and a pinch of salt into another bowl, and whisk until the mixture is frothy. Dip the okra in the egg whites and allow the excess egg whites to drip off, then dip the okra into the flour mixture, shake off the excess flour, and gently drop into the preheated oil.
Fry the vegetables until golden brown, turning frequently for even color.
Transfer the fried okra to a tray, lined with paper towels to absorb the excess oil, and season with salt, to taste. Coat, and fry, and season the remaining okra. Serve with the Chipotle Sour Cream.
Combine the sour cream, lime juice, chopped chipotle pepper, and salt, and pepper, to taste, in a bowl. Mix to incorporate well. Serve the dipping sauce alongside the Crispy Cornmeal Okra.

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