Crispy Thai Fried Okra

Fresh okra pods are best for this recipe, but in a pinch you might be able to use frozen sliced okra out of season (thaw thoroughly and pat sliced okra gently with paper towels to remove any excess moisture prior to breading). Paired with a cold Singha beer, this dish makes a great appetizer on its own, but can also be served as a side dish as part of a larger Thai meal.

It’s best to cook this dish last if you are preparing other dishes in order to retain the crispiness. To keep warm or reheat, place the fried okra on a toaster oven or conventional oven set at low heat (a rack placed over the baking sheet will also help wick away excess oil and allow air to circulate beneath the okra). Don’t use a microwave, or the breading will become soggy and peel away from the okra.

Makes 4 servings.


  • 1 teaspoon baking powder
  • 1/3 cup all purpose flour
  • 1 lb. whole okra, washed
  • 1/2 cup tapioca flour
  • 1/2 cup cold water

1. Mix all the flours, baking powder and water together. Stir and mix well. Drop the okra pods in.

2. Heat up a cup of oil in a wok or frying pan over medium heat. Test the oil with a drop of batter; the batter should puff up right away. Coat each piece of okra with the batter and drop it in the pan. Fry until lightly brown. Remove and drain away excess oil (I recommend using a paper towel lined cooling rack or baking sheet). Serve immediately.

3. Serve hot with nam pla prik for dipping.