Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
669
Calories
25g
Protein
9g
Fat
125g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Okra | 1 cup (100g) | 33 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb okra, cut into 1/4 inch slice
- 1 1/2 cups unbleached all purpose flour
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon fresh coarse ground black pepper
- 1/2 teaspoon salt
- 1 egg, lightly mixed
- 2 cups corn oil, more if needed
- salt, for seasoning
- =
Directions
1
Combine the flour, cumin, chile powder, garlic powder, paprika, pepper and salt in a shallow bowl.
2
Heat the oil in a large skillet.
3
When it is very hot, dredge the okra in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
4
Drain on paper towels.
5
Season with salt.
6
Serve with Remoulade Sauce.
Recipe sourced from
fandom