Ever since moving to our new town, I’ve been trying to buy locally produced, seasonal vegetables from the farmer’s market, rather than buying from the supermarket. The first time I went, there was a guy selling this gorgeous purple okra that I had never seen before. I had never cooked okra before now and had only eaten it a few times before, so I decided I would buy some and see what I could do with them. At first, I was tempted to make a more traditional gumbo or stew with them, but I decided rather to fry them and toss them in a delicious buffalo sauce. I’m really glad I went with that idea because they turned out really well and they were super easy to make. They are perfectly crunchy on the outside and tender on the inside and tasted amazing with the spicy buffalo sauce. I can’t wait to make them again.
Crispy fried okra pods tossed in a spicy buffalo sauce.
- 20 okra pods
- 1/2 cup Tapatio hot sauce
- 1/4 cup vegan margarine
- 2 tbsp white vinegar
- 2 flax eggs (2 tbsp ground flax seeds mixed with 6 tbsp water)
- 1/2 cup flour
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup oil for frying
- In a small saucepan over medium heat, combine hot sauce, margarine and vinegar and slowly simmer until thickens slightly. Remove from heat and set aside.
- Cut okra pods into 2 inch pieces.
- In a medium bowl, prepare flax eggs and add okra pods, tossing until evenly coated.
- In another bowl, or ziplock bag, combine the flour, cornstarch, salt, pepper and garlic powder.
- Add okra pods to flour mixture and toss until evenly coated.
- Add oil to a pan over medium heat.
- Once oil is hot, add the okra and fry until golden brown on each side.
- Remove pods from pan and drain excess oil on a paper towel.
- Once all the okra is fried, toss in buffalo sauce while still hot and serve immediately.
Instead of using Louisiana hot sauce for the Buffalo sauce, we used Tapatio because it has a bolder flavor and is much spicier. If you don't like really spicy food, use a Louisiana sauce instead.
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