Let okra flowers shine!

Prep, cook and savor this Skillet Roasted Okra recipe from Mosquito Supper Club (Artisan Books, April 2020) by Melissa Martin.

Skillet-Roasted Okra

Okra cooked in a skillet is a great side dish and simple to make. It requires no preparation ahead of time and, if done correctly, is a great accompaniment to just about anything. The key to bringing out the okra’s natural deliciousness is to cook it hot and fast, so make sure your skillets are properly heated. Place two cast-iron skillets in the oven for at least 30 minutes before cooking. This quickly sears the okra on the outside but maintains a crisp center. Like fried okra, the skillet version preserves the okra’s unique flavor and color. Eat it with fresh summer fruit like peaches and plums; with corn, lime, and crème fraîche; and with boiled shrimp and crabs. It also works swimmingly next to fried or sautéed fish.

Serves 4 as a side dish or snack

Ingredients

2 tablespoons (60 ml) canola oil or clarified butter

12 ounces (340 g) tender young okra pods (about 24), sliced lengthwise in half

⅛ teaspoon kosher salt

A couple turns of the pepper mill

Cayenne pepper

1 lemon wedge

Directions:

Preheat the oven to 425°F (220°C). Place two large cast-iron skillets in the oven to heat for 30 minutes. Line a baking sheet or platter with paper towels.

Carefully remove the hot pans from the oven and set them on the stovetop over medium-high heat. Keep the skillet handles covered to avoid burning your hands.

Add 1 tablespoon of the oil to each pan. Carefully place the okra in the pans in a single layer. Don’t crowd them. Sear in the skillets until golden brown, about 3 minutes, then flip the okra and cook for an additional 2 minutes.

Transfer the okra to the paper towels to soak up any excess oil and use a paper towel or rag to carefully wipe out the excess oil from the skillets.

Toss the okra back into the skillets and season with the salt, some black pepper, a touch of cayenne, and a squeeze of lemon juice. Serve immediately.

(“Excerpted from Mosquito Supper Club by Melissa Martin -Artisan Books- Copyright © 2020. Photographs by Denny Culbert")