This is one of the most interesting appetizers that I’ve seen Tom McEachern create: a southern favorite with an Asian dipping sauce. Southern fried okra is one of the most popular dishes that we serve at Gabriel’s. I bet you’ll love Tom’s version too!
Servings: 6 servings
2 cups all-purpose flour
¾ cup cornstarch plus 2 tablespoons
1/4 teaspoon baking soda
1/8 teaspoon cayenne pepper
1 quart of soda water
1 lb. fresh okra pods, left whole, washed and drained
Mae Ploy Dipping Sauce – purchase at grocery store
Mix all the dry ingredients in a medium bowl. Pour in the soda water and stir only until incorporated, leaving some small lumps. Stirring too much will make the batter tough.
Dip the okra pods in the batter, gently shake off excess batter and deep fry in oil heated to 375 degrees. Remove when golden brown and serve with mae ploy sauce.
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