Whole fried okra from Marlow’s Tavern. CONTRIBUTED BY HENRI HOLLIS
Photo: Henri Hollis
Photo: Henri Hollis

Seasoned batter may be secret to fried okra

We have enjoyed the whole fried okra at Marlow’s several times. It’s in the “sides” section of the menu. We have tried to duplicate the batter they use but have been unable to. Could you possibly get the recipe? We grow lots of okra and would like our fried okra to be as good as Marlow’s. Thanks for your help. — Kay and Dan Darrington, Brookhaven

Marlow’s Tavern is one of our readers’ favorite restaurants and fortunately, John C. Metz, executive chef for Marlow’s Tavern, is very generous with his recipes. Perhaps the secret’s in the seasoned flour along with the tempura batter?

Metz says when you’re making this at home using a Dutch oven, you need one large enough that when only half filled with oil, it is still deep enough for the okra to be fully immersed in the hot oil without touching the bottom of the Dutch oven.

Marlow’s Tavern Fried Okra

Marlow’s Tavern Fried Okra
  • Vegetable oil, for frying
  • 1/4 cup Tempura Batter (see recipe)
  • 1/4 cup Seasoned Flour (see recipe)
  • 10 whole okra, rinsed
  • Salt and pepper
  • In a Dutch oven, heat oil to 350 degrees.
  • Arrange tempura batter in one bowl and seasoned flour in another. Dip each piece of okra into the tempura batter, allow batter to drain, and then put in seasoned flour, coating evenly. Set okra on a wire rack over a baking sheet. When all okra is ready, gently drop each piece into hot oil and cook 3 to 4 minutes or until golden brown. The coating will look rough. Remove okra from oil, drain and season lightly with salt and pepper. Arrange okra on a serving dish and serve immediately. Serves: 1

Nutritional information

Per serving: 616 calories (percent of calories from fat, 45), 10 grams protein, 75 grams carbohydrates, 7 grams fiber, 31 grams fat (4 grams saturated), 71 milligrams cholesterol, 1,246 milligrams sodium.

Marlow’s Tavern’s Tempura Batter

If you like, substitute 3/4 cup cornstarch, 1/4 cup vegetable flour and 1 teaspoon baking powder for the rice flour here.

Marlow’s Tavern’s Tempura Batter
  • 1 cup rice flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup cold water
  • 1 egg yolk, slightly beaten
  • Whisk together rice flour, salt and pepper. Whisk in water and egg yolk and continue whisking until smooth. Makes: 3/4 cup

Nutritional information

Per serving: (1/4 cup) 213 calories (percent of calories from fat, 11), 4 grams protein, 42 grams carbohydrates, 1 gram fiber, 2 grams fat (1 gram saturated), 71 milligrams cholesterol, 357 milligrams sodium.

Marlow’s Tavern’s Seasoned Flour

Marlow’s Tavern’s Seasoned Flour
  • 1/2 cup all-purpose flour
  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons dry mustard powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 3/4 teaspoon seasoned salt
  • 3/4 teaspoon celery salt
  • 3/4 teaspoon pepper
  • In a small bowl, whisk together flour, paprika, salt, mustard powder, garlic powder, onion powder, seasoned salt, celery salt and pepper. Makes: 10 tablespoons

Nutritional information

Per serving: (one tablespoon) 29 calories (percent of calories from fat, 8), 1 gram protein, 6 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 542 milligrams sodium.

From the menu of … Marlow’s Tavern, 3575 Durden Drive NE, Atlanta. 770-557-1649. marlowstavern.com.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

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