Fried okra

  • Canola oil, for frying
  • .5kg okra
  • Salt
  • 10 fresh sage leaves
1) Fill a large pot with enough oil to reach 2 inches up the sides of the pot. Heat oil to 182 degrees C.

2) Thinly slice okra crosswise. (There should be about 6 to 8 slices from each.) In batches fry okra in the hot oil until edges turn golden brown and crisp, about 2 minutes. Transfer to paper towel-lined plate and sprinkle with salt.

3) Place okra on a serving platter. Fry sage leaves in a single batch until crisp and nearly translucent, about 1 minute. Transfer to a paper towel-lined plate and sprinkle with salt. When cool enough to handle, crumble sage leaves over okra and serve warm or at room temperature.

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