Pan Roasted Okra with Chili Oil

Jump to recipe

Could this roasted okra recipe BE any easier? The answer is no. And the result is a simple—but glorious—plate of smoky, crisp-tender okra with a little kick.

Pan Roasted Okra with Chili Oil

Don’t get it twisted, this definitely isn’t your typical (read: slimy) okra. Speaking of slimy okra—funny story: one summer, my dad took me and my younger brother to visit relatives in Alabama. During a large family meal, I guess my brother spotted a platter of mucilaginous okra and asked my dad if they were slugs. (Valid question, little bro.) I don’t think he’s touched okra since.

Okra isn’t always the most appealing vegetable due to its goo-factor. Which is why I wanted to create a recipe that even my brother would eat. I think I’ve done it.

Since this recipe calls for whole okra to be quickly pan roasted at a high heat, it minimizes the slime, maintains the crunch and adds a delicious char to the outside of the pod.

How to Make This Roasted Okra Recipe

Like I said, this recipe really couldn’t be easier—it requires less than five ingredients and is ready in just 15 minutes, making it a go-to appetizer or side dish for any situation.

  • First, rinse your okra pods with cool water. (It’s important to note, fresh okra pods have tiny, fuzzy little spines that can be a bit prickly, so handle with care.) Dry your okra thoroughly to help encourage browning in the skillet.

  • In a large bowl, toss okra with a healthy drizzle of olive oil, a sprinkle of salt and 1-2 teaspoons of togarashi, a Japanese spice blend made up of an assortment of dried chili peppers and other seasonings.

  • Cook the okra in a cast iron or heavy skillet over high heat, turning occasionally, until the okra pods begins to char on all sides.

  • Remove okra from skillet and serve with your favorite chili oil, like Lao Gan Ma. You could also serve them with an aioli or spicy yogurt dip.

Pan Roasted Okra with Chili Oil
Pan Roasted Okra with Chili Oil
Pan Roasted Okra with Chili Oil
Pan Roasted Okra with Chili Oil
Pan Roasted Okra with Chili Oil

Pan Roasted Okra with Chili Oil

Makes 4 servings

Prep time: 5 minutes
Cook time: 10 minutes

Ingredients

1/2 lb. whole okra, rinsed and dried
1½ tsp togarashi
Salt
Olive oil

For serving: chili oil, such as Loa Gan Ma

Method

Heat a large cast iron or heavy skillet over high heat.

Meanwhile, toss okra, togarashi, salt and a drizzle of olive oil together in a large bowl.

Cook okra, turning occasionally until okra begins to char on all sides. Remove from skillet and serve with your favorite chili oil, like Loa Gan Ma.

Notes

If you find your okra crowded in the pan, cook in two batches to prevent steaming vs. charring.