Double-order fried okra from Big Food Big Love: Down-Home Southern Cooking Full of Heart from Seattle's Wandering Goose (page 122) by Heather L. Earnhardt

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Comeback sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on October 19, 2019

    Made this more as a curiosity and since I was making my usual Japanese style fried oysters and have the oil for frying prepped. Not sure why okra are cut into half inch sizes but it made for picking up with chopsticks handy. The crust was crunchy and most of it adhered to the okra during frying. Although the coating was liberally spiced, did not notice much taste of spice or salt once fried. Made the comeback sauce as given, but preferred the chili oil I had leftover from making the Brazilian soup. The sharper taste of chili oil went better than what I thought of rather bland taste of comeback sauce. I will make fried okra again, but will come up with better dipping sauce than theirs.

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