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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Enda Nana
[email protected]I'm always looking for new ways to cook okra. This recipe was a nice change from my usual methods.
Imad Yehya
[email protected]This was a great way to use up some extra okra I had. The frying process was easy and the remoulade was a nice addition.
Iftasumali abir
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved the crispy okra and the flavorful remoulade.
Linda Stone
[email protected]This recipe was easy to follow and the okra turned out perfectly crispy. The remoulade was also delicious.
Damien Robinson
[email protected]I've never been a big fan of okra, but this recipe changed my mind. The okra was crispy and flavorful, and the remoulade was the perfect complement.
Marciano Ransom
[email protected]I'm always looking for new ways to cook okra, and this recipe didn't disappoint. The okra was crispy and flavorful, and the remoulade was a nice touch.
Hazel Breen
[email protected]This was a great recipe for a quick and easy weeknight meal. The okra was crispy and flavorful, and the remoulade was a nice addition.
precious clark
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes to the remoulade.
Jawad Ullah
[email protected]I would have liked the recipe to include more detailed instructions for making the remoulade.
Md mansur Shikder
[email protected]I thought the remoulade was a bit too tangy for the okra.
Akash Roy T
[email protected]This dish was a bit too greasy for my taste.
asif ur rahman
[email protected]I'm not sure what I did wrong, but my okra didn't come out crispy. The remoulade was good though.
Amjad lodhi
[email protected]This was a great way to use up some okra from my garden. The frying process was easy and the remoulade was a nice touch.
Anchene Jacobs
[email protected]I've tried other fried okra recipes before, but this one is by far the best. The herb remoulade really makes the dish.
Darren Allen
[email protected]I made this dish for my family and they all loved it! The okra was perfectly crispy and the remoulade was tangy and creamy.
Kajol Oliver
[email protected]This recipe was a bit time-consuming, but it was worth it. The okra was crispy and flavorful, and the remoulade was delicious.
Chalaka Hashen
[email protected]So good! I'll definitely be making this again.
Sila Karki
[email protected]I'm not a big fan of okra, but I really enjoyed this dish. The frying process really brought out the flavor of the okra and the remoulade was amazing.
Monika Hamal
[email protected]These were a hit at my party! Everyone loved the crispy coating and the flavorful remoulade.
Aakash sharma
[email protected]I've never tried frying okra before, but this recipe made it so easy and delicious! The herb remoulade was the perfect complement to the crispy okra.