Barton Seaver Tours the Glover Park Farmers Market
8 to 10 pieces of okra per person.
1 medium yellow or Vidalia onion, sliced
1 tablespoon water
1 cup sour cream
1 lemon, juiced
Salt as needed
Pepper as needed
Olive oil as needed
Thread the okra pieces onto 6-inch skewers. Lightly brush them with olive oil and season with salt.
Make the charred-onion dipping sauce: Place the sliced onion in a thick-bottomed sauté pan. Using very little oil, sear the onions until they become charred and brown. This may take up to 20 minutes. As they begin to brown, add in the tablespoon of water and continue to cook (this will help speed up the process). Don’t worry about burning the onions—that’s the point. Once the onions are dark brown or black, remove them from the pan, place them in a food processor, and pulse them until they’re puréed. Add in the sour cream and lemon juice and season with salt. Pulse again until the mixture is combined.
To grill the okra, place the skewers over the hottest part of a charcoal grill and let sit for about two minutes. Flip the skewers and continue to cook for another minute. The okra should be slightly charred but still maintain its shape.
Remove the okra from the skewers and serve it immediately alongside a bowl of the sauce. Use the stem end of the okra as a handle to dip each piece into the sauce.