Kosher salt and freshly cracked black pepperto taste
½cupwater
1eggslightly beaten
peanut oilfor frying
Instructions
In a medium bowl, stir the cornstarch, baking powder, and flour with a whisk; season with salt and pepper. Next, whisk in the egg and water until smooth. Place the cornstarch mixture inside the refrigerator for 15 to 20 minutes.
In the meantime, rinse the okra and pat dry with paper towels. Slice the stems off; discard (You may also cut them into bite-size pieces if you wish). After at least 15 minutes, remove the batter from the refrigerator.
Heat peanut oil in a frying pan (enough for them to float - approximately ½-inch deep) until the end of a wooden spoon produces bubbles or the oil is 350 degrees F.
Working in small batches, dip okra into the batter. Allow excess to drip off into the bowl. Carefully place individual pieces of okra into the hot oil (do not overcrowd the pan). Cook the okra in the hot oil, until crispy and light golden brown, about 1 to 2 minutes.
Remove the fried okra from the oil with a spider or slotted spoon and allow them to drain on a couple of paper towels. While still hot, season the okra with additional salt if desired.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!