Years and years ago, when we moved south for a couple of years, I decided to give fried okra a chance, even though it was my least favorite vegetable. To my surprise it turned out to be quite an eye-opening moment. I have found that once prepared in this way the okra becomes quite palatable and also makes an excellent meze. Through some experimentation, I’ve found that crispy okra, especially when served over garlic yogurt, is the best.
Nothing is set in stone here. Feel free to adjust the ingredients to your liking or needs.
~1/2 pound or less fresh okra pods, sliced
1-2 tablespoons of olive oil
~3 tablespoons cornmeal
1 cup of yogurt
1 clove garlic, minced
optional: 1 tablespoon fresh dill, finely chopped
1 tablespoon olive oil + 1 teaspoon paprika or crushed red pepper flakes
-Coat sliced okra with olive oil in a bowl. Once coated, add the cornmeal and coat them with cornmeal as well.
-Arrange sliced okra in a single layer on a parchment-lined baking sheet and bake at 430F in a preheated oven for about 20 minutes or until crisp.
-Mix a cup of yogurt with a chopped clove of garlic and a pinch of salt. Cover the bottom of a plate with yogurt. Top it with crispy okra.
-In a small skillet, heat 1 or 2 tablespoons of olive oil and add paprika or, if you want spiciness, crushed pepper flakes. Drizzle it over okra and yogurt.
_Sprinkle a little fresh dill and serve.
Enjoy your meal!
