Provided by Star Chefs
Adapted by StarChefs.comHeat at least 2 inches oil to 350F (you can check this with a deep-fry or instant-read thermometer) in a countertop deep fryer or in a pan on the stove.
Fry the julienned okra in batches small enough not to crowd your pan or fryer and make sure to let the oil return to temperature between batches. Fry it until crisp, about 5 to 7 minutes _ the seeds will swell and it will be deeply colored at the edges _ then transfer to drain on paper towels.
Toss the okra together with the onion, tomato and cilantro, squeeze the lemon juice over all, and season to taste with salt and chaat masala.
This recipe has been added to the following public cookbooks:
AOL COOK BOOK 1-18-2008
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | CkayC097
01/22/08 09:19 PM |
mouth from the southcheck it out , the cook is from new york. no wonder he don't know how to fry okra |
| ★ ☆ ☆ ☆ ☆ | lonesomeokie59
01/18/08 05:07 PM |
crispy fried okraYou call this fried okra? I'm from the South, and we slice it and
roll in corn meal and then fry, yum. |
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