Fried Okra

A Zimbabwean recipe from our years in Harare.
2lbs 900g okra
1 oz 25g flour
vegetable oil for deep frying
salt and pepper
2 tomatoes
Wash the okra and cut off the stems. Cut the pods into sections about 1 inch 2.5cms long. Roll the okra in the flour and fry in hot oil until crispy brown. Drain on kitchen paper. Sprinkle with salt and pepper.
Serve hot on a bed of lettuce and sliced tomato.
Eaten on its own this is as good as popcorn and is easy to hand round!


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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