Serves: 4
Total Calories: 90
1. Preheat the oven to 200°F. Line a baking sheet with waxed paper. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening to a depth of 2 to 3 inches and heat it to 365°F.
2. While the shortening is heating, beat the eggs in a shallow bowl. Put the chickpea flour, 1/2 teaspoon salt, and pepper in another shallow bowl and stir to mix well. In batches, dip the okra in the egg, then in the chickpea flour. Deep-fry, without crowding, until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer the okra to the wire rack and keep warm in the oven while frying the rest. Season with salt and serve immediately, with the chutney for dipping.
This Okra Fritters With Chickpea Batter recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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