Crispy Okra With Spicy Honey Sauce
Published June 11, 2024
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½Scotch bonnet chile
- ½garlic clove
- 1(½-inch) knob of ginger, peeled and chopped
- 1cup honey
- 1(24-ounce) bottle vegetable, canola or peanut oil, for frying
- 2pounds fresh okra, quartered lengthwise
- Coarse kosher salt (such as Morton’s) or flaky sea salt
- Mustard powder (optional)
- 1lemon, halved (optional)
For the Dressing
For the Okra
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
826 calories; 54 grams fat; 9 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 17 grams polyunsaturated fat; 92 grams carbohydrates; 8 grams dietary fiber; 74 grams sugars; 5 grams protein; 947 milligrams sodium
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.
Powered byPreparation
- 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
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Cooking Notes
skinless/boneless
Toss okra in olive oil and a bit of salt, then grill it. So good and no frying required. Then add sauce.
jeanne
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.
Jennifer W.
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.
Jane
Toss okra with cornmeal, a little olive oil, a little salt. Bake in one layer at 400 degrees until crisp and brown.
coconut oil
I wonder if air frying or simply roasting could work here…
Charles
Instead of deep frying, I think I will try this recipe being grilled in my oven under the broiler. I get that deep frying is very enjoyable to the palette, but it’s not friends with my arteries nor my belly hehe. I’m curious if anyone else has or will try this and does it drastically negatively alter the recipe or will it just be a good, but different version?
skinless/boneless
Toss okra in olive oil and a bit of salt, then grill it. So good and no frying required. Then add sauce.
jeanne
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.
Rick
Yes - at Botiwalla, right? ;-)
Angela
Yes, I did as well a few weeks ago when visiting Chai Pani in Asheville - I was obsessed with their Okra!
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