Ochro / Okra Fries
Crispy Crunchy Ochro
This recipe is my ode to fried Ochro/Okra and is in no way me suggesting that these are a substitute for traditional French fries. The I grew up eating Ochro that was sautéed Ochro with onions, garlic and hot pepper served with Sada roti, a more East Indian preparation in Trinidad and Tobago. I currently live in the US South and discovered fried Ochro which is battered with corn meal and deep fried. This recipe is a play on both these preparations by using spices from my background merged with the breading concept. I oven baked these but I know these can be made in the air fryer.
Basic tips to help create a crispier texture:
Precut Ochro and air dry for at least an hour reduces moisture .
Use a gluten free flour e.g. rice, split pea, corn starch.
Use powdered or dried spices.
As always, play around with the spices and season the way you like to eat but try it you might like it . You can serve these as an appetizer with a yogurt lemon cumin dipping sauce, or any dipping sauce that you like. I would recommend doubling this recipe because these were addictive.
Ingredients:
12 Ochro stalks quartered
1 tsp onion powder
1 tsp garlic powder
1 tsp coriander powder
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp salt
11/2 Tbsp Rice flour
Preparation:
Pre-heat oven to 400F
Season Ochro pieces with onion, garlic, paprika, turmeric, coriander and salt. Toss to ensure the pieces are coated.
Toss the seasoned Ochro in the rice flour.
Prepare baking tray by placing parchment paper (optional) and spraying with non-stick oil spray.
Lay Ochro on the baking tray ensuring space between pieces .
Bake for 20 minutes at 400F , turning once half at 10 minutes.
Remove from heat and sprinkle with a little salt /squeeze of lemon or cilantro
Enjoy!