Fried Okra with Spicy Salt and Cucumber Raita

Troy MacLarty makes us forget about fries and ketchup

Amchoor is a spice made from dried, ground green mangoes. For the kashmiri powder, you can substitute cayenne, but use less as it's spicier. 

To learn more, read "Quick vs. Slow: Okra Edition."

Recipe adapted from Troy MacLarty, Bollywood Theater, Portland, OR

Fried Okra With Spicy Salt And Cucumber Raita
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Troy MacLarty of Portland's Bollywood Theater serves fried okra with a sprinkle of spicy salt and a cooling cucumber raita.
Prep Time
15
minutes
Cook Time
5
minutes
Servings
4
to 6 servings
Total time: 20 minutes
Ingredients
  • For the Raita
  • ½ cup roughly chopped cucumber (½ medium cucumber)
  • ½ cup finely grated cucumber (½ medium cucumber)
  • 1 teaspoon kosher salt
  • 1¼ cups whole-fat Greek yogurt
  • ¼ cup finely chopped cilantro
  • 3 tablespoons fresh lime juice
  • For the Salt Mix
  • 1 tablespoon kosher salt
  • 1 teaspoon ground amchoor
  • 1 teaspoon ground kashmiri
  • For the Fried Okra
  • Canola oil, for frying
  • 1 pound okra, thinly sliced on a mandoline into ⅛-inch-thick pieces
  • 1 lemon, cut into 6 wedges
Directions
  1. Make the raita: In a blender, purée the chopped cucumber on medium-high speed until smooth. Transfer to a medium bowl, then add the grated cucumber and salt, and let sit for 30 minutes. Stir in the yogurt, cilantro and lime juice, and adjust the seasoning with salt as needed. Cover and chill until ready to serve. Makes about 2 cups.
  2. Make the salt mix: In a small bowl, combine the salt, amchoor and kashmiri. Set aside.
  3. Fry the okra: In a medium heavy-bottomed pot, pour enough oil to reach a depth of 2 inches. Heat the oil until a deep-fry thermometer reads 350°.
  4. Working in batches, fry the okra until golden brown and crisp, 1½ to 2 minutes. Using a slotted spoon, remove the okra and transfer to a paper towel-lined baking sheet. Season with the salt mixture while still hot. Serve with the raita and lemon wedges.
Nutrition
Calories per Serving 367
Total Fat 34.7 g
Saturated Fat 4.3 g
Trans Fat 0.1 g
Cholesterol 8.0 mg
Total Carbohydrates 11.1 g
Dietary Fiber 3.1 g
Total Sugars 4.4 g
Sodium 548.8 mg
Protein 6.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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