Chef notes
This recipe actually happened by accident. We were sent a honey mustard powder while trying to figure out what to do with okra that we had in the restaurant. Between my chef team and I, we came up with this sweet, spicy and crispy (never slimy) okra dish.
Technique tip: Serve the okra immediately after seasoning to enjoy crispy.
Swap option: Feel free to get creative with your favorite spice blends and mustards.
Ingredients
- neutral oil, as needed for frying
- 2 tablespoons hot honey
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon Creole seasoning
- 1/2 lemon, juiced
- kosher salt, to taste
- 8 ounces okra, halved lengthwise
- flaky sea salt, to taste
- 1 lemon wedge
Preparation
1.Heat a Dutch oven with at least 4 inches of oil to 350 F.
2.While the oil is heating, combine the honey, mustard, mayo, Creole seasoning and lemon juice. Mix well and adjust seasoning as desired with salt.
3.Once the oil is ready, drop in the okra and deep fry for about 2 to 2½ minutes, until the okra is golden.
4.Remove and drain, then quickly season with flaky sea salt and dress with 2 tablespoons of the hot honey mustard mixture.
5.Serve with remaining hot honey mustard and a lemon wedge.
