Okra Fritters With Chickpea Batter: The Best Okra Fritters With Chickpea Batter Recipe from Cook'n

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	Okra Fritters With Chickpea Batter

Serves: 4

There's no two ways about okra--you either love it or hate it. Deep-frying okra reduces its mucilaginous qualities, and when served to unsuspecting okra-haters, it can turn them into fans. Chickpea flour, also called garbanzo bean flour or besan, can be purchased at Indian markets and natural foods stores. Serve this as an appetizer at the beginning of an Asian meal.
Makes 4 to 6 servings

   Vegetable shortening or vegetable oil for deep-frying
   2 large eggs
   1/2 cup chickpea flour (garbanzo bean flour or besan)
   1/2 teaspoon freshly ground pepper
   8 ounces fresh okra, stem end trimmed
   1 recipe

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1. Preheat the oven to 200°F. Line a baking sheet with waxed paper. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening to a depth of 2 to 3 inches and heat it to 365°F.

2. While the shortening is heating, beat the eggs in a shallow bowl. Put the chickpea flour, 1/2 teaspoon salt, and pepper in another shallow bowl and stir to mix well. In batches, dip the okra in the egg, then in the chickpea flour. Deep-fry, without crowding, until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer the okra to the wire rack and keep warm in the oven while frying the rest. Season with salt and serve immediately, with the chutney for dipping.

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