It all started when I ran into friends, Randall De Ford and Wes Goddard, at the Market Square Farmers' Market this morning. A discussion of Juliet tomatoes, different kinds of eggplant, and uses of okra led to their describing how they make okra fries. I'm not sure if mine are anything like theirs, but we liked them. Thanks for the suggestion, Randall & Wes!
I sliced the okra in half lengthwise and rubbed a little bit of a paste made of minced ginger and garlic on each. Then I combined a spice mixture called Dukkah (from Trader Joe's), cayenne, turmeric, salt, pepper, red pepper flakes, and a little flour, and tossed the okra with it. I let it sit for a while before frying and served them with a squirt of lime juice. Delicious!
To complement the okra fries, we had grilled eggplant. The green stuff is simply a combination of flat leaf parsley and mint tossed with olive oil, red wine vinegar, lemon juice, salt, pepper, and red pepper flakes. I also tossed in some Dukkah since it was sitting there.
Mango salad--nothing but mangos, olive oil, lime juice, and red pepper flakes.
Grilled salmon seasoned with one of my favorite rubs, Potlatch Seasoning (fromWilliams-Sonoma).
It was a little warm for grilling tonight, but we stayed cool with a pitcher of mango margraritas.
Yummy okra fries--and more. That's what we're having.