Fonio Fried Okra
June 14, 2021 by Amethyst Ganaway
Frying okra is one of my favorite ways to prepare the vegetable, but it’s one of those simple dishes that can turn even an okra aficionado into a hater: usually it’s under or over seasoned and often overcooked. By frying the okra in small batches, and using cornstarch and fonio to dredge, this okra comes out perfectly crispy and crunchy. Serve with a little hot sauce or ranch dressing (or both!) and dig in!
- 1 lb fresh or frozen okra, thawed, cut into ½ inch pieces
- 2 eggs, well beaten
- ½ cup Yolélé fonio flour
- 1 cup Yolélé fonio, cooked according to package and cooled
- 2 teaspoons cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups neutral flavored, high heat oil
- 01 .
In a medium bowl, add the cut okra to the beaten eggs and generously coat. Set aside while you prepare the dry ingredients.
- 02 .
In a separate bowl, add all of the dry ingredients and mix well, breaking apart any clumps of fonio so that the mixture is well mixed and grainy in texture.
- 03 .
In a large skillet, heat oil over medium-high heat, until it begins to shimmer for about 2 minutes. While the oil is heating, in two batches, add okra with excess egg mixture drained off into the dry mix. Generously cover the okra making sure all pieces are well covered and not clumped.
- 04 .
Carefully add okra to the hot oil (we recommend using a slotted spoon), and cook until golden brown (about 8-10 minutes), working in batches until all the okra is cooked. As they finish, carefully remove okra and set onto a tray lined with paper towels. Turn off heat and serve immediately.
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