Okra Hot Fries
This simple vegetable dish from chef and restaurateur Kelsey Barnard Clark is a big hit with her husband, Deavours, and her young son, Monroe. “The first time I made these, they were supposed to be the side dish for pork tenderloin and salad,” Clark explains. “But when they came out of the oven, Deavours, Monroe, and I devoured them before they ever touched a plate. Monroe exclaimed, ‘Hot fries!’ while he ate them—they were that good.” A perfect finger food for a Kentucky Derby party, this recipe and its accompanying “cheat” sauces are included in Clark’s new cookbook, Southern Grit.
Ingredients
- 20 to 25 medium to large okra pods, sliced lengthwise
- 3 Tbs. olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1/4 tsp. celery seed
- 1 tsp. Tajín Clásico seasoning (optional)
Cheat Sauces
Herb Cheat Sauce:
- 3/4 cup (6 oz./180 g) mayonnaise
- 1/4 cup (2 oz./60 g) sour cream
- 1 Tbs. pesto
- Pinch of salt
Garlic Cheat Sauce:
- 1 cup (7 1/2 oz./240 g) mayonnaise
- 1 tsp. granulated garlic
- 1/4 tsp. garlic powder
- Pinch of salt
Sriracha Cheat Sauce:
- 1 cup (7 1/2 oz./240 g) mayonnaise
- 3 Tbs. sriracha
- 1 Tbs. barbecue sauce
Hot Honey Cheat Sauce:
- 1 cup (7 1/2 oz./240 g) mayonnaise
- 1 tsp. honey
- 1/4 tsp. cayenne pepper
- Pinch of smoked paprika
- Pinch of salt
Directions
Preheat the oven to 400°F (205°C). In a medium mixing bowl, toss the okra with the oil, garlic powder, onion powder, salt, celery seed, and Tajín, if using. On a sheet pan (or two) lined with parchment paper, space the okra out in a single layer without touching. Cook for 20 minutes, stirring halfway through. They should be brown and crispy. Serve warm as a snack or side dish with any of the cheat sauces (just mix the ingredients together). Serves 3 to 4.
Adapted from Southern Grit by Kelsey Barnard Clark (Chronicle Books, 2021).