Ingredients:
- 1 lb. okra
- Approximately 2 quarts canola oil, for frying
- 1 tsp. sea salt, plus more to taste
- Juice of 1 lime
Directions:
- Julienne okra lengthwise, cutting it into thin strips about the width of fries.
- In a stockpot or deep fryer, heat canola oil over medium-high. Once the oil reaches 350 degrees, add the okra in small batches, taking care not to crowd the pot. Using a skimmer or tongs, gently turn the okra to ensure even cooking.
- Fry 2-3 minutes or until the okra is lightly browned, and then remove it to a paper towel using a skimmer or slotted spoon. The okra should be crispy but not dark.
- Once the paper towel has soaked up some of the excess oil, place the hot okra in a bowl and toss with salt and lime juice.
Serves 4 as an appetizer.