Okra fritters

Okra fritters

Bamya kızartması

By
From
Turkish Fire
Serves
6-8
Photographer
Alicia Taylor

Also known here as ‘lady’s fingers’, and in Turkey as bamya, okra should only ever be eaten when they are small and delicate — like a lady’s fingers! — which is when they are still tender. Preparing them in the following way is very easy and delicious.

These fritters are traditionally enjoyed for lunch or for dinner.

Ingredients

Quantity Ingredient
500g okra
1 free-range egg
125ml sparkling mineral water
35g plain flour
pinch sea salt, plus extra for sprinkling
sunflower oil, for shallow-frying
lemon wedges, to serve

Method

  1. Wash the okra and dry thoroughly. In a bowl, mix the egg, mineral water, flour and salt together, into a smooth batter.
  2. Heat about 2.5 cm of sunflower oil in a heavy-based frying pan, over a high heat. Working in batches, dip the whole okra into the batter, then fry for 4–5 minutes, or until golden all over, turning halfway through. Remove and drain on paper towel.
  3. Sprinkle with sea salt and serve hot, with lemon wedges.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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