Bamya (crispy Fried Okra)
Bamya, also known as crispy fried okra, is a popular dish in Kurdish cuisine. This recipe combines the earthy flavor of okra with a crispy texture that makes it a delightful appetizer or side dish.
Ingredients
- 1 pound fresh okra
- 1 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup vegetable oil for frying
Instructions
- Rinse the okra and pat dry with a paper towel. Trim the ends and slice the okra into 1/2-inch pieces.
- In a bowl, combine the cornmeal, salt, black pepper, paprika, and cayenne pepper.
- Coat the okra pieces with the cornmeal mixture, ensuring they are evenly coated.
- Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the coated okra in batches and fry until golden brown and crispy, about 3-4 minutes per batch.
- Remove the fried okra with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Serve the crispy fried okra hot as an appetizer or side dish.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 12g
- Protein
- 3g
- Fat
- 10g
Supplies
Skillet Slotted spoon Paper towels
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the crispy fried okra with a side of yogurt dip or a squeeze of lemon for added flavor.
Tips & tricks
For extra crispiness, make sure the okra is thoroughly dried before coating with the cornmeal mixture.
Cost
$8