With just soy sauce and ginger for flavor, and a light coating of starch, you can transform fresh okra into a golden, crunchy snack in under 10 minutes.In this recipe, I’ll share not only the easy steps but also important tips—like how to coat the okra properly and how to keep the batter from peeling off—so you’ll get perfectly crispy results every time☺️✨
Ingredients
- 10–12 okra pods
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 3 tbsp potato starch (or cornstarch)
- Oil for frying
Instructions
- Wash the okra and pat dry. Trim the tops if you like.
- In a bowl, mix soy sauce and grated ginger. Add the okra and coat well. Let it sit for 5 minutes.
- Toss the marinated okra in potato starch until coated.
- Since it won’t stick well in one go, coat it 2–3 times for a firm, even layer.
(If potato starch doesn’t stick well, dust the okra lightly with flour first, then add potato starch.) - Heat oil to 170–180°C (340–355°F). Fry the okra for 2–3 minutes until crispy.
You can also use less oil or an air fryer. - Drain excess oil and serve hot.
VIDEO: Watch How to Make It
https://www.instagram.com/p/DN9VOqNknSN
Tips for Perfect Crispy Okra
１：Don’t skip the coating step—it’s the secret to crispiness.
The coating is what gives okra its crunchy texture. If you skip or rush this step, the result will be soggy. Take your time to coat the okra evenly, repeating 2–3 times if necessary, so the starch forms a firm layer around each piece.
２：Remove any excess liquid from the marinade before coating.
Too much liquid will make the starch clump or slide off. If your okra has released water or if soy sauce pools at the bottom of the bowl or container, be sure to drain it off completely before adding the starch. This small step makes a big difference in getting that perfect crispy finish.
３：Be patient when frying—don’t move the okra too soon.
When you first place the okra in the hot oil, the coating is very delicate. If you touch or flip it before one side is fully set, the coating will peel off. Let one side fry until golden and firm before turning it over. This patience ensures the batter stays intact and your okra turns out beautifully crispy.
