Bourbon & chilli okra fries

Bourbon & chilli okra fries

By
From
Pickled
Serves
2–4

These babies taste pretty good and boozy as plain old pickles, but they’re next level if you fry them. Because everything tastes better when you fry it, right? I love to serve these with my Smoky Crema Dip, but they are also great with Kimchi Hot Sauce or Stilton Dip. Snack on these while doing Picklebacks.

Ingredients

Quantity Ingredient
200g see method for ingredients
125g plain flour
300ml beer
1 medium egg, beaten
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
vegetable oil
smoky crema dip, to serve

Method

  1. Take the okra out of its brine and place on some paper towels to get rid of any excess liquid before frying.
  2. Put the flour, beer, egg, salt and pepper in a zip-lock bag and shake until well mixed. Add the okra, and shake until the okra is coated in the flour mixture.
  3. Heat the oil to 180°C, testing for the right temperature with a thermometer. Line a surface with newspapers or paper towels.
  4. Carefully add the okra and fry in batches for about 2 minutes, until golden brown. Transfer the okra to the paper towels or newspapers to drain. Serve immediately with a dip.

Smoky Crema Dip

  • Make an awesome, smoky dip by roasting 10 spring onions (scallions) in a hot oven until they’re properly charred – don’t use any oil when doing this. Blitz them in a food processor with a good glug of olive oil, a handful of fresh coriander (cilantro) and 1 garlic clove. Pop it in a bowl and stir through 200 ml of soured cream, 1 tablespoon of mayonnaise and fresh lime juice, to taste. Season with salt and pepper.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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