Buttermilk-crusted okra with tomato and bread sauce from Plenty More (page 209) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.197 in the US edition.

  • Ganga108 on March 02, 2022

    Okra lends itself to crispy frying, and here is another recipe that batters and fries it until crispy, before nestling it on a tomato sauce. It reminds me of fish and chip shop battered potato slices. This is a recipe from Ottolenghi, so it is definitely a modern take on the crispy-okra and okra-with-tomato-sauce themes. The okra in the fish-and-chip-shop style batter is topped with sour cream, a tomato and bread sauce, and a gorgeously green herb oil. The batter is made with a touch of polenta, and mixed with buttermilk which gives it a lovely tang. You know, the battered, fried okra are just as good without the sauces, just with lemon juice! I might even prefer them this way.

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