Crispy okra
Okra – also known as ladies' fingers – is a vegetable most often seen in Indian and Caribbean food. London’s Riding House Café in Bloomsbury coats it in semolina, deep-fries it and serves it with a yuzu ponzu dip
- Total:
- Serves: 4 persons
Ingredients
- 2Maggi cubes (available in world food shops or online)
- 1tsp dried chilli flakes
- 30g golden granulated sugar
- 2tsp suya spice mixture (available in world food shops or online)
- 200g mayonnaise
- 50g onions (about ½), finely chopped
- 2tbsp ponzu soy sauce
- a pinch aleppo pepper flakes
- vegetable oil, for deep frying
- 150g semolina
- 100ml whole milk
- 200g okra, cut in half lengthways
Instructions
Step 1
To make the spice mixture, blitz together all the ingredients using a blender or spice grinder, then set aside.Step 2
To make the yuzu ponzu dip, whisk together all the ingredients in a bowl and set aside until ready to serve.Step 3
Fill a pan no more than a third full with vegetable oil and heat to 170C or until a cube of bread browns in 40 seconds.Step 4
Put the semolina and milk in two separate, shallow bowls. Dip the okra, first in the milk, and then quickly into the semolina.Step 5
Fry the okra in batches for 2-3 minutes or until golden brown. Drain each batch on kitchen paper while you fry the rest, then toss the fried okra in the spice mixture.Step 6
Garnish the okra with more of the spice mixture and serve with a side of the dip.