Crispy Okra Strips with Lime-Thyme Vinaigrette
- 1 pound small to medium okra pods, ends cut off and quartered lengthwise
- 1 ⁄ 2 cup Multipurpose Coating for Dredging Foods
- 3 tablespoons freshly squeezed lime juice
- 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- 1 tablespoon fresh thyme, minced
- 1 ⁄ 2 teaspoon coarse sea salt
- 8 tablespoons extra-virgin olive oil
- White pepper
Instructions:
One thing that is always readily available at the farmers market and stores here is okra.
- In a large bowl, cover the okra strips with cold water, refrigerate, and soak for 15 minutes.
- Transfer the strips to a colander and rinse well under cold running water for 2 to 3 minutes.
- Put the strips back in the bowl, cover with water, and refrigerate for an additional 15 minutes.
- Transfer the okra back to the colander, rinse well under cold running water for 2 to 3 minutes, and let drain. With paper towels or a clean kitchen towel, pat the okra strips as much as possible to dry them (they will be slightly moist).
- In a medium-size bowl, combine the okra strips with the Multipurpose Coating for Dredging Foods and toss them around to coat well.
- Make the vinaigrette by combining the lime juice, vinegar, mustard, garlic, thyme, and salt in an upright blender. Blend while slowly pouring in the olive oil. Add white pepper to taste.
- In a large, nonstick skillet over medium high heat, warm the vinaigrette, just until it starts to bubble. Pour in the okra mixture and let it cook for 4 to 5 minutes, until it begins to brown (the pieces will start forming cakes). With a wooden spatula, turn over the pieces and cook for another 4 to 5 minutes, until browning and crisp.
- Transfer the okra to a paper towel–lined baking sheet to drain. Then arrange on a platter and serve hot.