1 lb. small okra pods (no longer than 2 inches)
1-1/2 Tbs. canola oil
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/4 cup mayonnaise
1 medium shallot, grated on the large holes of a box grater (about 2 Tbs.)
1 Tbs. fresh lemon juice
1 Tbs. finely chopped fresh cilantro (optional)
1 tsp. smoked paprika
1/4 to 1/2 tsp. crushed red pepper flakes
Prepare a high gas or charcoal grill fire. Partially split each okra pod lengthwise, leaving about 1/2 inch uncut at the stem end. In a large bowl, toss the okra with the oil, 1 tsp. salt, and 1/4 tsp. pepper.
In a small bowl, combine the sour cream, mayonnaise, shallot, lemon juice, cilantro (if using), smoked paprika, red pepper flakes, and 1/2 tsp. salt; set aside.
Grill the okra, flipping once, until the pods are slightly charred and have just split open, about 5 minutes. Transfer to a large platter (don't overcrowd the platter as residual heat and steam can soften the pods). Serve the okra hot with the dip on the side.
nutrition information (per serving):
Calories (kcal): 160; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 3; Protein (g): 2; Monounsaturated Fat (g): 5; Carbohydrates (g): 7; Polyunsaturated Fat (g): 5; Sodium (mg): 350; Cholesterol (mg): 10; Fiber (g): 3;
Calories (kcal): 160; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 3; Protein (g): 2; Monounsaturated Fat (g): 5; Carbohydrates (g): 7; Polyunsaturated Fat (g): 5; Sodium (mg): 350; Cholesterol (mg): 10; Fiber (g): 3;
photo: Scott Phillips
From Fine Cooking 112, pp. 12
July 7, 2011
1 person likes this!
4.00 (2 ratings)
4.00 (2 ratings)
Alice T. (Aug 11, 2011 at 4:05 pm)
also the pods can be longer than 2 inches - the recipe says only 2 inches but I've used up to 4 or 5 inch long okra pods and they are just as delicious!
also the pods can be longer than 2 inches - the recipe says only 2 inches but I've used up to 4 or 5 inch long okra pods and they are just as delicious!