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.
Photo story
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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!
