Ingredients with Measurements:
- 1 pound okra
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Slotted spoon
- Mixing bowl
1. Rinse the okra and trim the stems. Cut the okra into 1-inch pieces.
2. In a mixing bowl, combine the flour, cumin, paprika, salt, and black pepper. Mix well.
3. Add the okra pieces to the flour mixture and toss to coat evenly.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F.
5. Using a slotted spoon, carefully add the okra to the hot oil in batches. Fry until golden brown, about 2-3 minutes per batch.
6. Remove the fried okra from the oil with a slotted spoon and drain on paper towels.
7. In a separate mixing bowl, whisk together the garlic, yogurt, mayonnaise, lemon juice, salt, and black pepper to make the garlic sauce.
8. Serve the fried okra hot with the garlic sauce on the side for dipping.
Preparation time: 15 minutes
- Cooking time: 10 minutes
- Oil temperature: 375°F
- 4 servings
- Calories per serving: 250
- Total fat: 15g
- Saturated fat: 2g
- Cholesterol: 10mg
- Sodium: 550mg
- Total carbohydrates: 24g
- Dietary fiber: 4g
- Sugars: 4g
- Protein: 6g
Substitutions for ingredients:
- Cornmeal or cornstarch can be used instead of all-purpose flour.
- Greek yogurt can be used instead of plain yogurt.
- Lime juice can be used instead of lemon juice.
- Add 1/4 teaspoon of cayenne pepper to the flour mixture for a spicier version.
- Use a mixture of half okra and half sliced zucchini for a vegetable medley.
- Top the fried okra with chopped fresh herbs, such as parsley or cilantro, before serving.
Tips and tricks:
- Make sure the oil is hot enough before adding the okra to prevent it from becoming greasy.
- Do not overcrowd the fryer or pot to ensure even cooking.
- Serve the garlic sauce chilled for a refreshing contrast to the hot fried okra.
- Leftover fried okra can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat the fried okra, place it on a baking sheet and heat in a preheated 350°F oven for 5-7 minutes or until heated through.
- Serve the fried okra on a platter with the garlic sauce in a small bowl in the center for dipping.
- Arrange the fried okra on a bed of lettuce for a colorful presentation.
- Sprinkle chopped fresh herbs, such as parsley or cilantro, on top of the fried okra for a pop of color.
- Serve the fried okra with grilled chicken or fish for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Rice pilaf
- Roasted vegetables
- Grilled corn on the cob
- If the okra is not crispy, the oil may not be hot enough. Increase the temperature and try again.
- If the okra is too greasy, it may have been overcrowded in the fryer or pot. Fry in smaller batches next time.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the okra is dry before adding it to the hot oil to prevent splattering.
- Bamiyeh, also known as bamia or bhindi, is a popular Middle Eastern and African vegetable dish made with okra.
- The fried okra is crispy and savory with a hint of spice from the cumin and paprika. The garlic sauce is tangy and creamy with a strong garlic flavor.
- Serve the fried okra as an appetizer or side dish with the garlic sauce for dipping.
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