The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Chai Pani Okra Fries

Advertisement

Ingredients

1 pound okra

2 quarts canola oil (or other neutral oil)

Fresh lime

Sea salt

Directions

  1. Julienne okra lengthwise into thin strips, about the size of shoestring fries.
  2. Heat oil in a medium-size stockpot; oil should reach about two-thirds up the side of the pot.
  3. When oil reaches 350 degrees (use a kitchen thermometer), drop small batches of the julienned okra into the hot oil. Do not crowd okra as it will cook unevenly; cook approximately 2 cups of okra per batch.
  4. Fry for 2–3 minutes, until lightly brown, using tongs to gently turn okra over for even cooking.
  5. Remove with a slotted spoon or skimmer onto a paper towel to absorb the oil. Okra should be crispy but not dark or burnt.
  6. Squeeze fresh lime juice over okra lightly—just enough to flavor it—add a pinch of sea salt, and toss in bowl. Enjoy hot!
Print Recipe