Plate of Fried Okra
(click to enlarge)

Okra, Batter Fried


Puerto Rico   -   Quimbombo Rebozado
Makes:
Effort:
Sched:
DoAhead:  		 18 ea
***
40 min
Prep		 These light vegetable fritters with dip make a very fine appetizer. They are also pretty easy to make. Fritters are very popular in the Caribbean.




6
-------
3/4
1/2
1/4
5
1
-------
ar
-------
ar
oz
----
c
t
t
oz
lrg
----

----

Okra Pods (1)
-- Batter
Flour all purp.
Salt
Pepper
Beer, light
Egg
-----------
Oil, deep fry (2)  
-- Serve With
Dip (3)
Prep   -   (8 min)
  1. Trim tops of OKRA PODS into a cone, then cut them in half lengthwise.
Run   -   (30 min)
  1. When ready to fry, beat together all Batter items.
  2. In a Kadhai, wok or deep pan, heat enough Oil for deep frying to 375° to 400°F (190° to 200°C).
  3. In batches, mix Okras into the batter to coat. Then quickly drop them one by one into the Oil. Fry until barely golden. Keep in mind they will darken significantly as they cool. Scoop out with your Spider and drain on a wire rack with a pan under it. Paper towels will make them more oily.
  4. Serve immediately with Dip of choice.
NOTES:

  1. Okra Pods:

      These should be medium size, as large ones can get fibrous. They should be light green and firm. For details see our Okra page.

  2. Oil:

      You need deep enough oil so the Okra won't be rubbing on the pan. Use a fairly neutral high temperature oil. I recommend Olive Pomace for health and durability, but Peanut Oil works fine. For details see our Oils for Cooking page.

  3. Dip:

      The photo shows Anchovy Cream Sauce, as called for by the pattern recipe, but it's way too strong. I much prefer a lighter dip - just some fine Philippine vinegar, salt, and a few habanero chili slices floating in it.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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