These little strips of fried okra get
tossed in a homemade lemon pepper
seasoning; serve this dish right away,
as the okra will lose its crispness if
it sits too long.
Makes
Makes 4 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Pour oil to a depth of 2½ inches
in a large Dutch oven, and heat
over medium heat until a deep-fry
thermometer registers 350°.
Cut each okra pod in half
lengthwise. Cut each half into
1/8-inch-thick strips. Drizzle okra with
lemon juice, gently tossing to coat.
Whisk together cornstarch, flour, salt,
and pepper in a large bowl. Working
in batches, dredge okra in cornstarch
mixture, shaking off excess.
Gently lower okra into hot oil in
batches using a spider skimmer or a
long-handled slotted spoon, being
careful not to overcrowd pot. Fry
until golden brown, 3 to 4 minutes.
Remove from pot, and let drain on
paper towels. Sprinkle with lemon
zest, and season to taste with salt
and pepper.
Serve immediately.
