Okra, like beets, seems to be pretty polarizing. Haters call it “slimy.” I just think it has nice character. I especially love the pop of those seeds.
Okra is delicious sliced, sauteed in olive oil, and topped with Tobasco. It’s also good (like a lot of things) battered and fried. As a bonus, frying it seems to make it more palatable for those who are on the fence about it.
Instead of battering and frying them whole, I slice them, mix them right into the batter, and fry in patties.
They really don’t look like much. But they sure make a good TV watching snack.
The only sad thing about these patties was the lack of Tobasco, as ours was a casualty of the recent power outage.
Okra patties (makes one serving of four small patties)
- 1 C sliced okra
- 1/4 C chickpea flour
- 1 egg
- 2-4 T olive oil, for frying
Mix okra, flour, and egg. Heat olive oil in a saute pan. Drop spoonfuls of the batter into the oil, spreading it out to make an even patty (all okra slices should be in one layer). Brown on the first side, flip and repeat. Drain on paper towels. Top with salt and pepper.