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OKRA - Fried Okra with Sweet Chile Sauce
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| Fried Okra with Sweet Chile Sauce •F&W Howie Velie loves the tender, delicious young okra from Best of What's Around farm. At Magnolia, he dips it into a cornmeal batter, then fries it until it's puffy, golden and crusty. Make sure to serve the okra right away since it can get soggy if it sits. Plus: More Vegetable Recipes and Tips | |
| Vegetable oil, for frying | |
| 1 cup | white cornmeal |
| 1 cup | all-purpose flour |
| 1 teaspoon | baking powder |
| Kosher salt | |
| Freshly ground white pepper | |
| 1 cup plus 2 tablespoons | milk |
| 2 large | eggs |
| 1 pound | large okra, halved lengthwise |
| Sweet Chile Sauce Fill a large saucepan with 2 inches of oil and heat to 350°. In a bowl, mix the cornmeal, flour, baking powder, 1 teaspoon of kosher salt and 1/2 teaspoon of white pepper. Add the milk and eggs and whisk until smooth. Add the okra and turn to coat. Line a baking sheet with paper towels. Add 10 or 12 pieces of okra at a time to the hot oil and fry over moderately high heat for 2 to 3 minutes, until crisp. Drain on paper towels and sprinkle with salt. Serve right away, with the Sweet Chile Sauce. FROM THE WINE WORLD'S NO. 1 ROCK STAR: DAVE MATTHEWS PUBLISHED OCTOBER 2005 Sweet Chile Sauce CONTRIBUTED BY HOWIE VELIE ACTIVE: SERVINGS: MAKES 2 CUPS •HEALTHY •MAKE-AHEAD •VEGETARIAN Plus: More Vegetable Recipes and Tips 1 red bell pepper—cored, seeded and finely chopped 1 red jalapeño or other small red chile, seeded and minced | |
| 1 | shallot, minced |
| 1 | garlic clove, minced |
| 1 cup | water |
| 1/2 cup | honey |
| 2 tablespoons | soy sauce |
Combine all of the ingredients in a saucepan; bring to a boil. Simmer over moderate heat, stirring occasionally, until the sauce is thickened slightly and syrupy, about 20 minutes. Serve at room temperature.
MAKE AHEAD The sauce can be refrigerated for up to 1 week. SERVE WITH Fried Okra with Sweet Chile Sauce.
FROM THE WINE WORLD'S NO. 1 ROCK STAR: DAVE MATTHEWS
PUBLISHED OCTOBER 2005
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