The Weeknight Table

Produce

• 1 pound fresh okra
• Zest of 1 lime

Spices & Seasonings

• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• ½ teaspoon freshly ground black pepper
• ½ teaspoon granulated sugar

Oils

• Vegetable, peanut, or canola oil, for frying

Instructions

Wash the okra and dry it thoroughly. Trim away the stems, then slice each pod lengthwise into thin strips about ¼-inch thick. The thinner the slices, the crispier they’ll become. Set the okra aside while you heat about 2 inches of oil in a heavy-bottomed pot or Dutch oven to 375°F.

Working in batches, fry the okra for 3 to 5 minutes, stirring occasionally, until it’s deeply golden brown and crispy around the edges. Avoid overcrowding the pot so the oil temperature stays high. Transfer the fried okra to a wire rack or paper towel-lined tray while you finish the remaining batches.

While the okra is frying, combine the kosher salt, garlic powder, chili powder, black pepper, lime zest, and sugar in a small bowl, rubbing the lime zest into the salt with your fingertips to release its oils.

As soon as each batch of okra comes out of the fryer, generously season it with the chili-lime salt and toss until every piece is evenly coated. Serve immediately while it’s hot and crispy.