The Best Harissa Okra Fingers-Vegan.
Okra aka Lady’s finger is thought to have originated in African continent, and was introduced in to the US in the late 1600s, initially in Louisiana. It still continues to be a beloved ingredient in the Southern cuisine, in traditional gumbo. Of note, India is the largest producer of okra in the world, contributing more than 70%. Okra rich with fiber, has abundant antioxidants, Vitamin C, magnesium and Folate. This humble green vegetable, packs in protein as well, with a balanced content of lysine and tryptophan amino acids.
Half the content of okra is soluble fiber, which helps in lowering cholesterol, keeping blood glucose in control and nourishes the gut microbiome.
Harissa is a flavorful spicy mix of mainly chilies, garlic, coriander, cumin, with its origins in Tunisia, in North Africa. Harissa is supposedly the equivalent of ketchup in African countries where it originated. Dry harissa powder or pre made paste is available in grocery stores widely. If shopping on amazon-https://www.amazon.com/Mina-Harissa-Traditional-Moroccan-Pepper/dp/B004U771H4/ref=sr_1_6?dchild=1&keywords=harissa&qid=1614663940&sr=8-6.
If you don’t have access to Harissa, easy closer alternative is to grind garlic, soaked red chilies, cumin, coriander and use that paste.
It is not surprising that Okra and Harissa are a perfect combo, with their common African origins. If you are looking for a very simple recipe to enjoy the slimy slender pods with a kick of spice and a bite of crunch, look no further. Just scroll down.
The Best Harissa Okra Fingers
Ingredients
- 1 cup Chickpea flour
- 1.5-2 Tbsp Harissa paste add full 2 Tbsp if you prefer more spice
- 1 tsp Salt
- 2 tsp Dry mango powder optional , added a slight tanginess
- 2 tsp Orange zest- just use a grater to grate orange skin optional
- 1.5 cup Water
- Breadcrumbs whole wheat preferred
- about 20 Fresh Okra
Instructions
- Rinse and pat dry okra. Once dry completely, cut the top and the bottom end off.
- In a bowl , mix the chickpea flour, harissa paste, salt, dry mango powder, water. Stir to make a thin pancake batter. If you need, go ahead add 2-3 extra Tbsp water.
- In a separate small bowl, slightly wider than your longest okra, add the bread crumbs.
- Preheat oven to 425 F. Get your baking tray ready.
- Take each okra, dip in the batter, and then place the okra in breadcrumbs bowl. Gently roll the bowl, and once the okra is coated, place it on a baking tray lined with parchment paper.
- Line all the breaded okras on the baking tray. Add a quick spritz of avocado oil on top.
- Bake for about 30 min.
- Serve them hot with dip of your choice, including ketchup or vegan mayo or sweet and sour sauce.They retain the crunch at room temperature and are best enjoyed same day. You can put them in the fridge, but they do go down on the crunch factor a bit.