Fried okra is a southern treat. Use your oven to produce a crisp coating without frying.
1 1/2 cups yellow cornmeal
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
Dash of ground red pepper
1/2 cup fat-free buttermilk
1 large egg, lightly beaten
1 pound fresh okra pods, trimmed and cut into 3/4-inch slices (about 3 cups)
How to Make It
Preheat oven to 450º.
Combine cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a shallow dish; set aside.
Combine buttermilk and egg in a large bowl, stirring with a whisk. Add okra; toss to coat. Let stand 3 minutes.
Dredge okra in cornmeal mixture. Place okra on a jelly-roll pan coated with cooking spray. Lightly coat okra with cooking spray. Bake at 450º for 40 minutes, stirring once. Sprinkle with remaining 1/4 teaspoon salt.
I'm from the South and I am very used to fried okra. This was horrible. Sooooo dry and tasteless. I will never bake okra again. I need to stick with my Southern roots and not try to mess up a southern staple.
Very disappointing. Used fresh okra from the garden, followed recipe to the letter but they were so dry and flavorless. We ate them with hot sauce to offset the dryness but ended up tossing them out. Dog wouldn't eat 'em and my TN spouse gave the whole mess a thumbs down. Next time we'll 'budget' the fat content in our meal so we can toss fresh okra in cornmeal and cayenne and fry in a little coconut oil.
We thought this was quite good. It's a bit drier than fried, but so much more healthy. I squeezed a little lemon into the buttermilk and added a full tablespoon of the CL Cajun spice mix into the cornmeal (I make the mix w/o salt), and if you don't make that, I strongly suggest a similar amount of a salt-free Cajun seasoning. Without the lemon and the spice mix, I fear this would be pretty bland. I baked at 410 degrees for just 30 minutes. A sprinkle of Tabasco was a nice touch, and my husband also had some ketchup with his. I made this along with some roast potatoes as an accompaniment to vegetarian BLTs prepared with maple smoked tempeh.
This recipe was super easy, and the okra crisped up so nicely I really thought it was going to be astounding. This recipe just didn't have any flavor (and I even added more red pepper to the batter). The okra pods inside the batter just couldn't compete with the cornmeal base - though a pleasing texture all together, it is not a recipe I will make again just because it is so boring. I might try the batter on jalapeno slices to see if I can get a better result because truely the batter was the best I think I have tried for anything "oven-fried" to get that great crisp shell texture. Overall, as written, defintely not a keeper for us...
These were pretty good.. I'm not a huge fan of cornmeal although I had some on hand. I used about half cornmeal & half plain breadcrumbs.. The flavor was there... I used frozen okra & just put in on the stove just to warm it up a bit. They came out crispy & as well as I expected, but I've had better.
I baked a batch tonight. The only thing I changed was I used sour milk instead of buttermilk. They had great flavor and not all the grease that we were trying to get away from now, but they were kind of dry even though I let them soak like it said. I am going to play with the recipe and see if I can find a way to add moisture to it. I'll bet it won't be hard. :) Great recipe though. Just needs a little tweak is all. :-)
I really enjoyed this. Don't get me wrong, this is not the fried okra my great grandmother in NC made, but it's a nice, healthy alternative. I omitted the buttermilk and, as shortening is what provides a fair amount of flavor in the fried kind, I used a healthy dose of cooking spray. I also only baked for 30 minutes; by that time, the cornmeal was nice and brown and the okra was tender. I did have a lot of cornmeal left over, so I boiled some water (about 4 cups) and made some mush with it.
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