Crispy Okra With Spicy Honey Sauce
Published June 10, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE DRESSING
½ Scotch bonnet chile
½ garlic clove
1 (½-inch) knob of ginger, peeled and chopped
1 cup honey
FOR THE OKRA
1 (24-ounce) bottle vegetable, canola or peanut oil, for frying
2 pounds fresh okra, quartered lengthwise
Coarse kosher salt (such as Morton’s) or flaky sea salt
Mustard powder (optional)
1 lemon, halved (optional)
Nutritional analysis per serving (4 servings)
90 grams carbs; 802 calories; 24 grams monosaturated fat; 17 grams polyunsaturated fat; 9 grams saturated fat; 52 grams fat; 8 grams fiber; 916 milligrams sodium; 5 grams protein; 74 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chile, garlic, ginger and honey in a blender, and blend until smooth. (Dressing will keep refrigerated in an airtight container for 1 week.)
- Step 2
In a heavy pot, heat oil to 375 degrees. Place a thick layer of paper towels nearby on a plate or baking sheet. Working in 4 batches to avoid crowding, fry okra until crisp, about 5 to 7 minutes for each batch. Make sure to bring the oil back to temperature between batches. Seeds will swell, and okra will be deeply colored at edges. Drain on paper towels and sprinkle with salt.
- Step 3
In a serving bowl, toss okra with 1 tablespoon dressing. Taste and add more salt and dressing as needed. Finish with a dusting of mustard powder and a squeeze of lemon if desired.
Private Notes
Comments
Toss okra in olive oil and a bit of salt, then grill it. So good and no frying required. Then add sauce.
I had an okra dish similar to this in Asheville recently. I plan to use my airfryer as soon as we have a crop of okra to harvest! I think it work very well.
This method seemed dangersome. (Someone please tell me you get this reference). I love fried okra and have a few recipes for it. Love Indian kurkuri bhindi (Chai Pani has the best) and the traditional southern version. This was a little scary at first even for a frequent frier like myself. Next time I will let it dry out for a longer period of time. I like that there’s no breading or coating. It seemed lighter even though it was fried. I’ll definitely add this to the rotation of fried okra.
Good but be sure the okra pods aren't too long. Can be very fibrous.
I prefer cutting in half lengthwise, tossing with olive oil, salt, pepper, light dusting of cornmeal and placing cut side down on a sheet pan and roasting to in our convection oven 400 degrees for about 20 or so minutes. No frying but browned like it was fried.
This was a hit! Everyone went back for more. I did only use half a cup of honey as I didn't want to waste that much. I kept everything else the same. It was delicious.