Oops, looks like someone already ate some okra. Ha. I know I posted
crunchy baked okra last year but in case any new readers missed it I decided to post again. Okra is plentiful in the South. I love fried okra but not all that grease. So I decided to make baked okra. When shopping for okra get the tiny okra as they are very tender and less pithy and tough. I cut the stems off but I notice pickled okra keep their stems and they are edible, maybe I'll leave them on next time.
I beat one egg and dip the okra in the egg and then I toss the okra in gluten free bread crumbs. Put a small amount of olive oil in the bottom of a glass baking dish. Line the dish with the coated okra pieces and bake at 350 F for 45 minutes or less. Eat them plain or serve with a dipping sauce like spicy peanut sauce or catsup mixed with horseradish. Thanks for reading and for all your comments.
I haven't made any okra yet this year. I will have to get some soon!
ReplyDeleteHi Michele, thanks, they are so good, kind of like eating popcorn. ha.
ReplyDeleteSounds good and I'll add it to my cookerer's repertoire. They're getting pretty good.
ReplyDeleteHi Joanne, thanks, these are easy to make so good for that.
DeleteI don't think I have ever eaten okra. Something to explore some time.
ReplyDeleteHi Elephant's Child, thanks, most either like okra or don't this recipe is a good one to try because it is coated with another flavor.
DeleteFried Okra was big at my house. Dad grew it, mom fried it. Always the small ones. Always the small squash too. Thanks for the recipe.
ReplyDeleteHi Terry, thanks, these are so delicious if you like okra which I do.
DeleteOkra isn't that popular here. The last time I tried it was when I was living up north in the Cairns area. I must seek some out
ReplyDelete!
Hi Lee, thanks, it's very popular in the Southern USA, give it a try.
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