We used the COSORI to air fry this (affiliate link, we get a fee), always check your food with a good kitchen thermometer. If you make this recipe, kindly share your photos and feedback with the #thoughtsoverchai on Instagram and Facebook. Set temperature to 400F and cook for 15 minutes.
#Air fried okra plus
Only problem is that I cannot fit in many okras in the basket although I am willing to overlook that issue as the results are so much better plus I don’t ever have to remorse on excess fat. After using the Air Fryer, I am so very sure I’ll be sticking to air-fry them because it maintains the essence of this dish by giving a beautiful crunchy exterior and takes lesser cooking time than in an oven. Gently mix the okra and cook for about 15-20 minutes while tossing a few times in between. Place the trimmed and sliced okra on the parchment paper and spray with oil. Usually okra is stuffed with tangy spices and traditionally deep-fried to make them crisp, however, I bake them or as this time around, Air Fry using Philps Air Fryer to avoid all that guiltiness from excess unnecessary oil. Line an oven save pan with parchment paper. It such a marvellous accompaniment for a meal and takes dal-chawal (lentil and rice) to whole new level. Okra has been quite a staple in our house because we all love it – either sautéed with onions+spices, fried and tossed in spices, turned into flavorful curry in yoghurt or stuffed with gramflour batter. Next, take turns dipping each piece of okra. Fill the medium bowl with flour, while the small bowl needs to be filled with the eggs, and the remaining medium bowl with the cornmeal, breadcrumbs, paprika, and cayenne pepper. Add avocado oil and turmeric powder, Mix well so the okra pieces are lightly coated. Now go ahead set out 2 medium bowls and 1 small bowl. Remove the top crown and cut into 1/4 inch round slices. It can get messy and need perseverance as dealing with okra can be quite grimy but the end-result of this crispy okra is oh-so-worthy! Start by preheating your air fryer to 380 degrees F. I had been in my shell for far too long, so I guess this year will be a little different.įor bidding farewell to a week that’s been interesting and exhausting at the same time, and my third family recipe for Philips Middle East #30daysofhomemade, I’m bringing you an uncomplicated and tasty finger food easily turned into an appetizer. I have hardly had time to put my feet up but also pleased to be able to put up new content on the blog, develop new recipes, attend some events and get to know an incredibly amazing community of bloggers here apart from managing daily chores and brace ourselves for Little A’s big school from next month. Throughout the South, okra is a favorite ingredient in many dishes, including the ever-popular gumbo, but it’s also delicious as the main attraction in this side dish. I am so glad this week is drawing to a close.
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