4 Serves
75 Mins
Wash and pat dry the okra, then use a chefs knife to slice them into thin rounds.
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Vitamin K
39 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
203 µg / 400 µgCalcium
110 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
117 mg / 420 mgPhosphorus
168 mg / 1,250 mgPotassium
607 mg / 4,700 mgSodium
601 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a large mixing bowl, whisk together the chickpea flour, salt, black pepper, and enough water to create a thick, coating batter.
Fold the sliced okra into the batter until evenly coated.
Heat the vegetable oil in a deep-frying pot over medium-high heat until it reaches the proper frying temperature.
Carefully drop spoonfuls of the okra mixture into the hot oil and fry until golden brown and crispy, working in batches to avoid overcrowding.
Remove the fritters with a slotted spoon and drain on paper towels before serving hot.
10
g28
g32
g
American
American