Polenta Coated Okra
Okra also known as ladies fingers are a very different type of vegetable with an original taste. They can be slimy if cut in to so we tend to cook them whole. Always cooked and widely used in the Caribbean and India. T hey work well cooked in a sauce, either quick cooked or long cooked in like a curry
Preparation time: 20 minutes Quantity: Serves 4 - 6 Cooking time: 5 - 10 minutes
Ingredients
450g / 1 lb. okra - same sized preferably
3 tablespoons plain flour
1 large egg
2 tablespoons milk
4 - 6 tablespoons polenta / cornmeal
seasoning
Method
- Trim the okra by removing excess root top, just cut of a little don’t cut in to the okra
- Toss in the flour, shake of excess
- Toss in the egg and milk mix, shake of excess
- Dip in to the seasoned polenta, patting down and coating the okra well in the mix
- Deep fry till golden or bake in a hot oven on a greased tray