Fried Okra

Serves 4 as a small appetizer

1 teaspoon coriander seeds
¼ teaspoon fennel seeds
1 clove
1 teaspoon cumin seeds
Vegetable oil, for frying
1 large egg
¼ cup buttermilk
1 medium serrano chile, finely chopped
2 tablespoons chickpea flour
2 tablespoons all- purpose flour
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pints okra (just under a pound), stems removed
Sea salt, for serving
Hot Tomato Relish (recipe follows)

In a small pan over medium heat, lightly toast the coriander, fennel, and clove until fragrant,
1 to 2 minutes. Allow to cool completely; then grind and set aside. Toast the cumin seeds in
the same fashion and add them to the ground spices.

Fill a deep, heavy stockpot with about 3 inches of oil. Heat the oil over medium- high
heat until a deep- fat thermometer reads 350°F.

Beat the egg in a small bowl and whisk in the buttermilk and serrano chile. In a medium
bowl, combine the chickpea flour, all- purpose flour, salt, pepper, and spice mixture.

Cut the okra on a sharp diagonal into long ¼- inch- thick slices. Put the okra slices into
the bowl with the flour mixture and combine, leaving a light dusting on each piece. Pour the
egg mixture on top and mix with your hands, making sure to coat all surfaces. In batches,
use a large slotted spoon to carefully lay loosely formed handfuls of 6 to 8 slices into the hot
oil and cook for about 2 minutes, turning as necessary until the okra is golden brown and
uniformly crisp. Drain on a clean brown paper bag, season with sea salt, and serve with the
tomato relish.

From Cooking in the Moment: A Year of Seasonal Recipes by Andrea Reusing, Clarkson Potter, 2011