Cooks' Note
Use a heavy, high-sided pan, such as a saucepan, to prevent the hot oil from spattering. Test to see if your oil is hot enough by putting a single pod into the pan; if the oil sizzles, you’re set to fry. If you use olive oil, which burns at a lower temperature than canola oil, take care not to let it smoke.
Recipe information
Yield
serves 4
Ingredients
1 pound tender fresh okra
1/2 cup stone-ground whole-wheat flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup canola or olive oil
Preparation
Rinse, drain, and cut the okra into 1/2-inch pieces. Mix together the flour, salt, and pepper in a bowl, and toss the okra in the mixture to coat. Preheat the oil in a small saucepan. Add the okra, in batches, and fry until crisp, about 1 minute. Remove with a slotted spoon and drain on paper towels.
