Spiced Fried Okra Recipes

WHOLE FRIED OKRA

Steps:

• Place 1/2 cup of flour in a large zip top bag. Add a large pinch of salt and pepper.
• Whisk together the eggs and buttermilk in a shallow bowl. Set aside.
• Whisk together flour, cornmeal, paprika, garlic powder, cayenne pepper, salt and pepper in a pie plate.
• Trim the stem end of each okra pod a little.Place okra in the ziptop bag with flour. Shake to coat.Coat the okra in egg mixture and then coat in flour/cornmeal mixture.
• Heat oil or shortening in a Dutch oven until it reaches 360 degrees.
• Working in batches, fry okra until golden on all sides, about 2 to 3 minutes. Place on a paper towel-lined plate.Season lightly with salt and serve.

SPICED FRIED OKRA

Steps:

• Mix together coriander, paprika, oregano, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. In a large bowl, whisk together rice flour, semolina, and all but 1 teaspoon of spice mixture. Add okra; toss to fully coat. Shake excess flour mixture from okra back into bowl, and transfer okra to a plate.
• Add enough water to flour mixture in bowl to create a batter about the thickness of honey (you should have about 3/4 cup; you may need to add more water as you go along, as rice flour thickens quickly).
• Pour enough oil into a medium heavy pot to come about 1 inch up sides (about 4 cups). Clip a deep-fry thermometer to pot and heat oil over medium to 350°F. Working with a handful at a time, add okra to batter, turning to coat. Using tongs, lift out of batter and carefully add to oil.
• Cook, turning once, until golden brown, 1 1/2 to 2 minutes. Transfer to a wire rack set inside a rimmed baking sheet; sprinkle immediately with salt. Place in a 200°F oven to keep warm. When all okra is cooked, sprinkle with some of remaining spice mixture and more paprika. Serve with lime wedges.

SPICY AIR-FRIED OKRA

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Put the whole okra in a resealable plastic bag. Add oil, chili-lime seasoning, and salt. Seal and shake bag until okra is completely covered with oil and spices. Allow to rest for a few minutes, until the air fryer has reached its temperature.
• Pour contents of the bag into the air fryer basket. Cook for 6 minutes. Toss the basket and cook until okra is crispy on the outside, about 6 minutes more.

SPICY FRIED OKRA

Steps:

• Pat okra dry with paper towels. Place buttermilk and hot sauce in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt and pepper. Dip okra in buttermilk mixture, then roll in cornmeal mixture., In a cast-iron or other heavy skillet, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, until golden brown, 1-1/2 to 2-1/2 minutes on each side. Drain on paper towels. If desired, season with additional salt and pepper.

SPICY SOUTHERN-FRIED OKRA

Steps:

• Combine okra, onion, green tomato, jalapeno pepper, and garlic in a large bowl. Whisk milk, eggs, salt, and black pepper together in a separate bowl; pour over vegetables and toss to coat. Gradually add cornmeal to vegetable mixture until liquid is absorbed and ingredients are moist and evenly mixed.
• Heat oil in a skillet over medium heat; spoon batter into skillet. Reduce heat to medium-low and cover. Fry until bottom of fritter is browned, 10 to 15 minutes. Flip fritter and fry until other side is browned, 5 to 8 minutes. Cut into slices to serve.

SPICY FRIED OKRA NUGGETS

Steps:

• Heat oil in a cast iron skillet or large frying pan to 350°.
• In a shallow container add buttermilk and diced jalapenos, stir and then add okra. Let soak while oil is heating up.
• Add cornmeal, flour, spices and seasonings into a large gallon size baggie, seal and shake to mix.
• Using a slotted spoon, allowing most of the liquid to drip off, add okra to baggie.
• Seal and shake to coat.
• Add about ⅓ of the okra into the oil and cook until golden brown, about 4-5 minutes, turning as necessary.
• Remove and place on a plate lined with paper towels.
• Continue cooking the remaining okra.
• Serve with your favorite dipping sauce.

SPICY ROASTED OKRA

Steps:

• Preheat oven to 450°F.
• Toss the okra with olive oil to coat.
• In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt.
• Toss okra with spiced salt mixture.
• Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once.
• Serve immediately with lemon wedges (squeeze over each serving)!
• Makes four servings.

CRISPY INDIAN OKRA

Steps:

• If using fresh okra, rinse and dry, then slice into rounds. If using frozen okra that's been thawed, spread them out onto a paper towel to dry while you prep the remaining ingredients. Try to get the okra as dry as possible.
• Melt 2 tablespoons of ghee (or oil) in a saute pan over medium-high heat.
• Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
• Saute for 10 minutes, or until the onions begin to brown. Then add the garlic and ginger and mix well.
• Add the remaining 1 tablespoon of ghee/oil and the okra, salt, and turmeric. Stir-fry for 10-12 minutes or until the okra is dry and crispy (don't worry, any sliminess will disappear! Just keep stirring). Reduce the heat to medium at any point if needed.

OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW

Steps:

• For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
• In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
• In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
• Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
• Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
• For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
• For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
• Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
• Serve the chicken with the spicy honey and slaw.

SPICED FRIED OKRA

Steps:

• Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour.
• Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally.
• Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot.