Flavor-Packed Roasted Okra Fries with Curry Aioli
Crispy roasted okra fries seasoned with garlic and smoked paprika, served with a quick curry aioli for dipping. High-heat roasting keeps them crisp, not slimy — a fun way to use a summer okra harvest.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Course Appetizer
Cuisine American
For the Okra Fries
- 3/4 lb fresh okra stems trimmed, halved lengthwise
- 1 1/2 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp sea salt
- Pinch of black pepper
For the Curry Aioli
- 1/4 cup mayo or plain Greek yogurt
- 1/2 tsp curry powder
- 1/2 tsp lemon juice
- Pinch of garlic powder
- Optional: 1/2 tsp honey or maple syrup for balance
Roast the Okra
Preheat the oven to 425°F. Line a sheet pan with parchment.
Toss the halved okra with olive oil, garlic powder, paprika, salt, and pepper.
Spread in a single layer, cut side down. Don't overcrowd the pan — give them space to crisp, not steam.
Roast 20-25 minutes, flipping once, until crispy and browned at the edges.