Just a few words as I am writing this at 3:10 a.m.and am rapidly fading after a day of automechanical mishaps (ugh!) Ochroes are one of those ingredients that rapidly divide people into one of two camps, the love ’ems and leave ’ems. Well, I was hoping that this dish would be the one that could potentially convert its detractors but I suspect it won’t. However , if you are an ochro lover (such as myself) you are going to really enjoy it! Battering and frying the ochro gives it a crackly outer crust, while keeping the softer interior intact. You’ll be tempted to eat them hot out the pan, but don’t. They get even better as they sit and cool to room temperature. Their informal, slightly messy, and oily nature make them an ideal addition to my Hanukkah 2010 Menu.
This dish is easily made gluten-free by substituting pulverized rice crackers for the breadcrumbs. Parmesan crumbs and/or herbs can also be blended to the crumbs. Don’t be afraid to experiment, it’s a very flexible recipe! Season the batter well and once the ochroes are done finish everything off with a light dusting of fleur de sel for even more complexity.
1 dozen okra
1/2 cup milk
1 beaten egg
salt and white pepper
fat for frying
breadcrumbs and flour (pulverize rice crackers for gluten-free)
1. Wash okras
2. Dry them and cut in half lengthwise
3. Brush them with eggs and milk
4. Dip in crumb mixture
5. Brush and dip again
6. Let stand for about 10 minutes
7. Fry in hot shallow fat
8. Drain on kitchen towels