Crispy okra

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



  1. Step 1

    To make the spice mixture, blitz together all the ingredients using a blender or spice grinder, then set aside.
  2. Step 2

    To make the yuzu ponzu dip, whisk together all the ingredients in a bowl and set aside until ready to serve.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6

    Garnish the okra with more of the spice mixture and serve with a side of the dip.