Crispy Okra (Çıtır Bamya Mezesi)

 

Years and years ago when we moved to the south for a couple of years, I decided to give fried okra a chance,  despite it being my least favorite vegetable. To my surprise it turned out to be a rather enlightening moment. I discovered when prepared this way okra becomes quite palatable and even makes for an excellent meze. Through some experimentation, I found that crispy okra, especially when served on garlicy yogurt, is the best. 

Nothing is set in stone here. Feel free to adjust any of the ingredients to your liking or based on your needs. 

~1/2 lb or less fresh okra pods, sliced

1-2 tbsp olive oil

~3 tbsp cornmeal

1 cup yogurt

1 clove of garlic, minced

optional: 1 tbsp fresh dill, finely chopped

1 tbsp olive oil + 1 tsp paprika or crushed hot pepper flakes

-Coat the sliced okras with olive oil in a bowl. Once they're coated, add cornmeal and coat them with cornmeal as well.

-Arrange the sliced okras in a single layer on a parchment lined baking tray and bake at 430F preheated oven for ~20 minutes or until crispy. 

-Mix one cup of yogurt with one clove of minced garlic and a dash of salt. Cover the bottom of a plate with yogurt. Top it with crispy okras. 

-In a small frying pan, heat 1 to 2 tablespoons of olive oil and add either paprika or, if you want spicy, crushed pepper flakes. Drizzle it on top of okras and yogurt.

_Sprinkle some fresh dill and serve. 

Bon appétit! 

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