Many Australian people where I am living now don’t eat Okra, OR probably they don’t know what Okra is. My No.1 Okra dish is definitely ‘Fried Okra’, that I fell in love with instantly when I was in Alabama many years ago. And this ‘Crunchy Okra Fritters’ is No. 2.
10 large Okra *sliced into 5-6mm thick
1/2 Onion *finely chopped
1/2 Sweet & Mild Chilli Pepper *cut into small pieces
*Note: A little bit of Hot Chilli and Semi-dried Tomatoes can be a good addition
1/2 teaspoon fine Salt
1/2 teaspoon Garlic Powder *OR grated 1 clove Garlic
1 to 2 teaspoons Curry Powder
1/4 teaspoon Ground Pepper
1 large Egg *lightly whisked
1/4 cup Plain Flour
1/4 cup Polenta (Cornmeal)
1 tablespoon Water *optional
Oil for frying
- Place chopped Okra, Onion and Chilli Pepper in a mixing bowl. Add Salt and all seasonings, and mix well.
- Add Egg, mix well, then add Flour and Polenta (Cornmeal), and mix to combine. If it is too dry to combine, add 1 tablespoon Water.
- Slide some large tablespoon sized clumps of the mixture into 170°C to 180°C oil and deep fry. Turn them over a few times. When they are nicely golden and crispy, and drain the oil on paper towel. Enjoy immediately.