Crispy Fried Ladies Finger

A white bowl filled with sliced, breaded, and fried okra sits on a light surface, with okra pieces scattered around and a striped towel nearby.

This crispy fried ladies finger recipe gives fresh okra a crunchy almond flour coating with plenty of savory flavor. It cooks into a golden side dish that stays crisp and pairs well with almost any meal.

Course Appetizer, Side Dish, Sides, Snack, Snacks

Cuisine American, International

Keyword bhindi, bhindi fry, bhindi masala, chilli powder, crispy, finger fry, fry, fry recipe, garam masala, ladies finger, masala, okra, side dish, turmeric, turmeric powder

Prep Time 15

Cook Time 5

Servings Servings

Calories 118kcal

Author Zuzana Paar

Equipment

Ingredients

1 Pound Fresh Okra sliced into rounds
½ Cup Almond Flour with a coarse texture
½ teaspoon Salt plus extra if needed
¼ teaspoon Black Pepper freshly ground
¼ teaspoon Cayenne
¼ teaspoon Smoked Paprika
Oil for frying

US Customary - Metric

Instructions

Rinse and dry the okra, trim the ends, slice into rounds, and measure the remaining ingredients.
Toss the okra with the seasonings and almond flour until evenly coated, then let it rest for a few minutes.
Heat the oil over medium-high heat and fry the okra in batches for 4 to 5 minutes until golden and crisp.
Drain on paper towels, season with a little extra salt, and serve warm.

Notes

Use enough oil to fill the pan to at least one inch deep. Shallow oil means the sides of each okra piece stay pale while only the base crisps, and you end up having to flip each piece individually rather than letting the hot oil do the work all the way around.
To check oil temperature without a thermometer, drop a small pinch of the almond flour coating into the pan. If it sizzles immediately and rises to the surface, the oil is ready. If it sits and slowly darkens, wait another minute before adding the ladies finger.
For a bhindi masala variation, add a quarter teaspoon of garam masala and a pinch of turmeric powder to the spice mix before coating. The turmeric gives the coating a golden color, and the garam masala adds a deeper, more complex warmth to the finished bhindi fry.
Do not cover the plate after frying. Steam trapped under a lid or foil softens the almond flour coating within minutes, and the crunch that makes this recipe worth making disappears before it reaches the table.

Nutrition