Italian-Style Fried Okra from Bountiful by Todd Porter and Diane Cu
From Todd Most people seem to have a love–hate relationship with okra. When cooked, it can develop a bit of an unappealing slimy texture. Like Grandma used to s
Ingredients
- Fresh lemon wedges, for serving
- Vegetable oil, for frying
- Sea salt
- ½ cup (120ml) dry white wine
- 2 pounds (910g) whole okra
- ¼ cup (60ml) olive oil
- 2 eggs, separated
- Freshly grated nutmeg
- Freshly cracked black pepper
- ½ teaspoon kosher or sea salt
- 2 cups (250g) flour
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