Smoky Paprika Grilled Okra with Lemon Herb Drizzle and Crispy Shallot Crunch

Ingredients

• •1 pound fresh okra, stems trimmed
• •2 tablespoons olive oil
• •1 teaspoon smoked paprika
• •1/2 teaspoon garlic powder
• •1/2 teaspoon ground cumin
• •1/4 teaspoon cayenne pepper (optional)
• •1 teaspoon kosher salt
• •1/2 teaspoon freshly ground black pepper
• •1 small lemon, juiced and zested
• •2 tablespoons fresh parsley, finely chopped
• •1 tablespoon fresh dill, finely chopped
• •2 tablespoons extra virgin olive oil
• •1 medium shallot, thinly sliced
• •2 tablespoons all-purpose flour
• •1/4 cup vegetable oil (for frying)

Instructions

1. 1

   Preheat the grill to medium-high heat.

2. 2

   In a large bowl, toss the okra with 2 tablespoons of olive oil, smoked paprika, garlic powder, cumin, cayenne pepper (if using), salt, and black pepper until well-coated.

3. 3

   Grill the okra for 8-10 minutes, turning occasionally, until lightly charred and tender. Remove from the grill and set aside.

4. 4

   In a small bowl, whisk together the lemon juice, lemon zest, parsley, dill, and 2 tablespoons of extra virgin olive oil. Set the herb drizzle aside.

5. 5

   In another small bowl, toss the sliced shallots with the all-purpose flour until evenly coated.

6. 6

   Heat the vegetable oil in a small skillet over medium heat. Fry the shallots in batches until golden and crispy, about 2-3 minutes per batch. Transfer to a paper towel-lined plate to drain and sprinkle with a pinch of salt.

7. 7

   Arrange the grilled okra on a serving platter, drizzle with the lemon herb mixture, and garnish with crispy shallots.

8. 8

   Serve immediately as a side dish or appetizer.