• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Messy Vegan Cook
  • Recipes
  • Thai Food + Travel
  • Supper Clubs
  • Subscribe
    • Bloglovin
    • Instagram
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Thai Food and Travel
  • London Vegan Supper Clubs
  • About
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Noochy Deep Fried Okra Chips

    5 March, 2015 by Kip 3 Comments

    I have so many opinions about everything, but I'm still unclear on how I feel about okra. I don't dislike it, but it wouldn't be my first choice from a menu with other options. I love nattō, so it's not like I'm opposed to slime as a texture in food. It's more that I'm just not bothered, and that upsets me because I want to be bothered.

    Fried Okra Chips

    Nobody talks about okra, but it can't be that boring. I mean how many courgette recipes exist? And that's pretty much the most boring vegetable in the universe.

    I picked some up the other day when I went shopping while hungry, which is the best time for me to go shopping since I buy 10,000 kilos of vegetables that I end up eating out of waste guilt. If I go shopping when I'm not hungry, I harass my partner by making animal sounds and other sound effects at his face (close range) and maybe buy a packet of pasta.

    Anyway, so I bought some okra and decided the best option would be to deep fry it because a) everything tastes better that way and b) everything tastes better that way. It's not a revolutionary concept (deep fried okra is well known in Indian cuisine), but it's really easy and tastes nice.

    Deep Fried Okra Chips

    deep fried okra chips

    Deep fried okra chips aren't a new concept, but they remind me that okra can be more than a slimy vegetable in sauce. Serious Eats sums up why to use a wok for deep frying, and if you have one then that’s my recommendation too. You can get creative with the flavourings, but I love the simplicity of flaked sea salt, nooch, and onion powder.

    Ingredients

    • 175 grams okra
    • ½ teaspoon apple cider vinegar
    • 1 tablespoon cornflour
    • 1 tablespoon nutritional yeast
    • Pinch freshly ground black pepper
    • Enough vegetable oil to fill pan 1 inch
    • Generous pinch or three Maldon sea salt
    • Extra nutritional yeast + onion powder
    Directions/Method

    1. Top and tail the okra and slice lengthways into quarters. Coat with the vinegar and then toss with the cornflour and nutritional yeast. Throw the okra in a mesh colander and shake lightly to remove any excess coating.
    2. Heat oil to medium high and fry okra for 5-8 minutes, or until crispy. Drain on kitchen roll.
    3. Sprinkle with a salt, extra nutritional yeast, and a pinch or two of onion powder.
    « Tamarind's Vegan Cooking Class in Luang Prabang
    Upmarket Raw Vegan Dining at L'elephant Vert Luang Prabang »

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below.

    Comments

    1. Diana So

      June 16, 2015 at 7:26 am

      Love okra and I love it baked, but I can't deny the southern in me for good ol' fried okra. I can't wait to try this out; it looks yummy and amazing.

      Reply
      • Kip

        June 17, 2015 at 3:54 pm

        The jury is still out for me on whether I like okra in all forms, but I feel like I can't go wrong with frying anything. I'll have to try baking it too, though. That vat of oil on the hob calls to me daily – it's just to easy to fry everything!

        Reply
    2. I reserve the right to improve malicious and trollish comments.

    Trackbacks

    1. Vegan News You Can Use (3/8/15) - JL goes Vegan says:
      8 March, 2015 at 4:47 pm

      […] Noochy Deep Fried Okra Chips […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

    More about me →

    • All recipes
    • Thai food + travel
    • General travel
    • Reviews
    • Food facts
    • Thai winged bean salad (yam tua pu)
    • Korean Braised Tofu (Dubu Jorim)
    Vegan Thai Recipes
    Vegan Travel in Thailand
    Kippysnacks logo

    I run vegan Thai supper clubs at my home in East London. Next events are May 6, 7, and 13. Book tickets here.

    Think Like a Vegan

    Think Like a Vegan Book

    A thoughtful read for long time vegans and nonvegans alike, this is one of the best styles of arguing for and discussion veganism I have yet to find. Highly recommended reading.

    Footer

    ^ back to top

    About

    • About
    • Frequently Asked Questions
    • Privacy policy
    • Relationships and disclosures
    • Comments Policy
    • PR and Review Policy
    • Freelance and Consultancy

    Contact

    Email me
    Follow me on Bloglovin

    Newsletter

    All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission. As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Messy Vegan Cook