Crispy Okra With Spicy Honey Sauce
Kwame Onwuachi serves a version of this dish at his acclaimed restaurant Tatiana in New York City. He halves and deep-fries his version, but in this adaptation, it’s quartered so every bit is extra crunchy. It’s lightly coated in a vibrant honey sauce bursting with Scotch bonnet chile, ginger and pungent garlic. The flavors are big but not overbearing, letting okra’s beauty shine. Finish with a dusting of mustard powder, if you like, and a squeeze of lemon, to bring this New York small-plate to your dinner table.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ½Scotch bonnet chile
- ½garlic clove
- 1(1/2-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)
Instructions
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.