Okra is one of those fruits that I only ever eat when I can get it at the farmers market. I love gathering rich purple and green spears to use in stir fries, to pickle, and to make into fries that are juicy on the inside and crisp on the outside. They taste all the more magical because their season is so short. Now is the time to stock up on the delectable treats and enjoy them any way you can.
This year, I dabbled in a new recipe, eager to put together my New Mexican love of red chile and blue corn with these okra spears, a nice blend of crisp outsides and gooey insides. Thus, my spicy okra fries were born. They pair well with my aioli and work beautifully as a side dish or appetizer.
1/2 pound okra
1/8 cup flour
1/8 blue corn flour
1/8 cup nutritional yeast
1 tablespoon red chile powder
salt to taste
2 eggs, beaten
Preheat oven 400 degrees. Slice okra spears in half. Combine dried ingredients in a shallow bowl. Place beaten eggs in another shallow bowl. Working a few spear halves at a time, dip halves into eggs and then into the flour mix. Line battered halves on an unlined baking sheet. Cook okra spears 25 minutes at 400 degrees, making sure to turn them once halfway through. Serves 2-4. Enjoy!
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