Now, neither of us are from the south, but we're both suckers for some good old down-home cooking. So, we were super excited to find some delicious looking okra at the farmer's market. And since okra is made for frying, we decided to put it to the test.
We figured it was a good idea to show you that we really did start off with some nice, fresh okra.
Because the delightfully crisp results were almost too good to be true. These were crisp, light, and delightfully crunchy. Paired with four imaginative sauces (ginger wasabi, ketchup, siracha chile sauce, and ginger teriyaki), these were really too good for words.
Crisp. Crunchy. Browned. Delightful.Oven Fried Okra
LOCAL QUOTIENT: The okra was locally grown, breadcrumbs came from leftover buns from a local bakery, and flour was milled in the Midwest. So, that's pretty darned local! Close to 90%
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