Appetizer: United States – Charred Okra Spears with Green Tomato Remoulade

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

1 lb / 450 g fresh okra, tips trimmed and halved lengthwise
2 tbsp (30 ml) olive oil
1 / 3 cup (40 g) fine cornmeal
1 / 2 tsp smoked paprika
1 / 4 tsp cayenne pepper (optional)
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp black pepper
Zest of 1 / 2 lemon, finely grated
1 small firm green tomato, finely minced (about 3 / 4 cup / 180 ml), excess juice squeezed out
1 / 2 cup (120 ml) mayonnaise
1 tbsp (15 ml) Creole mustard (or Dijon)
1 tbsp (15 ml) fresh lemon juice, plus more to taste
1 tbsp (15 ml) capers, chopped
1 small scallion, finely sliced
1 tbsp (15 ml) fresh parsley, minced
1 / 2 tsp hot sauce
1 small garlic clove, finely grated
Pinch of celery seed (optional)
Lemon wedges, for serving

Instructions

Set a rimmed baking sheet on the middle rack and preheat the oven to 450°F (232°C).
In a bowl, toss the halved okra with olive oil, cornmeal, smoked paprika, cayenne (if using), 1/2 tsp salt, black pepper, and lemon zest until evenly coated.
Carefully spread the seasoned okra cut-side down on the preheated baking sheet. Roast 12–15 minutes until browned and the tips are crisp; broil 1–2 minutes at the end if you want extra char.
Meanwhile, make the remoulade: In a bowl, combine mayonnaise, Creole mustard, lemon juice, capers, scallion, parsley, hot sauce, garlic, and celery seed. Fold in the minced green tomato and season to taste with salt, pepper, and extra lemon juice if desired. Chill until serving.
Transfer the okra to a platter and sprinkle with a pinch more salt while hot.
Serve the charred okra with the green tomato remoulade for dipping and lemon wedges on the side.