If you’ve never tried fried okra, you really need to! It’s absolutely delicious, wonderfully crispy on the outside, tender on the inside, and couldn’t be easier to make. Dip it in creamy garlic yogurt sprinkled with Aleppo pepper, and trust me, you just can’t stop eating it!
Ingredients
For the Fried Okra
- 400 g fresh okra
- 1 cup all-purpose flour
- 2 tablespoons cornstarch, plus a little extra for dusting
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup carbonated water
- 1 egg
- 600 ml neutral oil, for frying
For the Garlic Yogurt Dip
- 1 cup plain yogurt
- 1–2 garlic cloves, finely minced
- Salt, to taste
- Aleppo pepper, for topping
Instructions
1. Prepare the okra Wash the okra thoroughly and soak it in water for 5–6 hours. Drain well and spread it on a clean kitchen towel to dry completely. Trim the tops and bottoms of the okra.
2. Dust with cornstarch Lightly dust the okra with a little cornstarch. This helps the batter cling to the okra for an even, crispy coating.
3. Make the batter In a bowl, whisk together the flour, 2 tablespoons of cornstarch, salt, and baking powder.
Pour in the carbonated water and whisk until combined. Add the egg and whisk again until smooth. The batter should be slightly thinner than cake batter.
4. Heat the oil Heat the neutral oil in a deep, heavy-bottomed pan over medium heat. Test the temperature by dropping a little batter into the oil. If it sizzles and floats to the surface, the oil is ready.
5. Coat the okra Dip the okra into the batter, making sure each piece is evenly coated. Work in batches to avoid overcrowding the pan.
6. Fry until golden Carefully place the battered okra into the hot oil. Fry over medium heat, turning as needed, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack or paper towels.
7. Prepare the garlic yogurt In a small bowl, combine the yogurt, minced garlic, and salt to taste. Mix well, then transfer to a serving bowl and sprinkle with Aleppo pepper.
To Serve
Serve the fried okra immediately while it’s hot and crispy, alongside the cool, creamy garlic yogurt. The crunchy coating, tender okra, tangy yogurt, and mild warmth of Aleppo pepper make the perfect combination!
Enjoy! Once you start dipping, it’s hard to stop!
Tips for Extra-Crispy Okra
- Make sure the okra is thoroughly dry before coating it.
- The carbonated water helps create a light, airy batter.
- Fry in small batches to keep the oil temperature steady.
- Let excess batter drip off before frying for a crispier coating.