Whether you use it as a side dish, a snack, or as a topping, this vegan friend okra is worth trying. Don't let okra's reputation for being slimy put you off. The vegetable is beautifully textured once fried and coated in that flavorful vegan breading.
Ingredients
- ⅓ cup cornstarch
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp kosher salt plus more for sprinkling
- 1 cup plant-based creamer
- 1 tbsp cayenne pepper
- ½ cup fine ground cornmeal
- 1½ cups sliced fresh or frozen okra preferably fresh
- 2 cups grapeseed oil for frying
Instructions
- In a medium bowl, whisk together the cornstarch, 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, and salt. Add in the vegan creamer and mix. Set aside.
- To a separate bowl, add the cornmeal plus the remaining garlic powder, onion powder, and cayenne. Line a plate with paper towels.
- Working in batches, add a third of the okra to the creamer mixture and let it marinate for 1 to 2 minutes.
- While the okra is marinating, heat the oil in a heavy pot over medium heat until a sprinkle of cornmeal sizzles when dropped into the oil.
- Using a slotted spoon and working in batches, transfer the okra from the creamer mixture to the cornmeal and toss to coat thoroughly.
- Drop the coated okra into the oil and cook until golden brown all over, about 2 minutes.
- With a slotted spoon, remove the fried okra from the oil and set aside to drain on the paper towel–lined plate. Sprinkle the fried okra with salt while it’s still warm.
- Repeat the coating and frying steps with the remaining battered okra.
- Serve immediately with gumbo or as a side dish.