Vom Fass Crispy Okra Fries with Creole Mustard Aioli

Crispy Okra Fries with Creole Mustard Aioli

I have always been inspired by local celebrity Chef Vivian Howard and I came across her Okra fries recipe. Not being from the south, I don’t have a lot of experience with this abundant summer veggie so I gave it a go and wow. They are crispy and a perfect summer snack dipped in my Creole Mustard Aioli.

Ingredients (serves 4)
• 1 pound or 20-25 okra (small ones are more tender than large)
• 2 tablespoons vomFASS Garlic Extra Virgin Olive Oil
• 2 teaspoons vomFASS ground coriander
• 1 teaspoon salt
• ¼ tsp fresh cracked pepper

Directions:
1. Preheat oven to 400 F
2. Cut the okra lengthwise. You want the pieces as uniform in size as possible, so if you have large pieces, cut them in half.
3. Put okra halves in large bowl, add olive oil, coriander, salt and pepper. Toss well to evenly coat.
4. Place okra halves on a cookie sheet or two, cut side down. Be sure they are well spaced and not touching or overlapping or they will steam rather than roast.
5. Roast in oven 10 minutes, then toss with a spatula and cook an additional 10-15 minutes.
6. Okra is done when it is brown and crispy, but not burnt. Serve warm or at room temp with Creole Mustard Aioli. Enjoy immediately.
Recipe note: Adapted from Chef Vivian Howard of ‘A Chef’s Life’

Creole Mustard Aioli Recipe

Ingredients:
• ½ cup mayo
• 2 tsp. vomFASS Extra Virgin Olive Oil
• 1 TBLS vomFASS Aioli Blend
• 1 TBLS Creole Mustard (I.e. Zatarains)
• 1 tsp vomFASS Smokey Spicy Paprika
• 2 tsp lemon juice
• Salt to taste

Directions:
In a medium bowl, combine the olive oil and aioli blend, stir until blended. Add remaining ingredients and blend well. Let sit 15 minutes or refrigerate until needed. Leftovers will keep up to 2 weeks covered in refrigerator.

Submitted by

Julie Ginsler-vomFASS-Cary



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Crispy Okra Fries with Creole Mustard Aioli

Crispy Okra Fries with Creole Mustard Aioli

I have always been inspired by local celebrity Chef Vivian Howard and I came across her Okra fries recipe. Not being from the south, I don’t have a lot of experience with this abundant summer veggie so I gave it a go and wow. They are crispy and a perfect summer snack dipped in my Creole Mustard Aioli.

Ingredients (serves 4)
• 1 pound or 20-25 okra (small ones are more tender than large)
• 2 tablespoons vomFASS Garlic Extra Virgin Olive Oil
• 2 teaspoons vomFASS ground coriander
• 1 teaspoon salt
• ¼ tsp fresh cracked pepper

Directions:
1. Preheat oven to 400 F
2. Cut the okra lengthwise. You want the pieces as uniform in size as possible, so if you have large pieces, cut them in half.
3. Put okra halves in large bowl, add olive oil, coriander, salt and pepper. Toss well to evenly coat.
4. Place okra halves on a cookie sheet or two, cut side down. Be sure they are well spaced and not touching or overlapping or they will steam rather than roast.
5. Roast in oven 10 minutes, then toss with a spatula and cook an additional 10-15 minutes.
6. Okra is done when it is brown and crispy, but not burnt. Serve warm or at room temp with Creole Mustard Aioli. Enjoy immediately.
Recipe note: Adapted from Chef Vivian Howard of ‘A Chef’s Life’

Creole Mustard Aioli Recipe

Ingredients:
• ½ cup mayo
• 2 tsp. vomFASS Extra Virgin Olive Oil
• 1 TBLS vomFASS Aioli Blend
• 1 TBLS Creole Mustard (I.e. Zatarains)
• 1 tsp vomFASS Smokey Spicy Paprika
• 2 tsp lemon juice
• Salt to taste

Directions:
In a medium bowl, combine the olive oil and aioli blend, stir until blended. Add remaining ingredients and blend well. Let sit 15 minutes or refrigerate until needed. Leftovers will keep up to 2 weeks covered in refrigerator.

Submitted by

Julie Ginsler-vomFASS-Cary

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