Better-Than-Fried Okra
I used to think fried okra was so gross when I was little and kids in my school cafeteria would eat it dunked in ketchup. That’s because it was fried in grease!
This version is coated in cornmeal and baked – it’s got the best texture!
Okra comes in pods…
…Which you’ll want to cut into bite-sized pieces.
They have a gooey, slimy inside, so don’t worry you got a bad one. It’s great for thickening dishes!
Dip those in a mixture of egg and a splash of milk
And then roll them into some cornmeal (blue or yellow) mixed with salt and any seasonings you like.
Spread onto a baking sheet
And bake at 375* for about 30 minutes, until they start to crisp and brown.
Yum!
{ 14 comments… read them below or add one }
YUMMMM!
Who has fried okra at school when you’re a KID?! Is that a southern thing? I’m from Maine… I probably would’ve hated it too at the time, but that’s a different option! I like it!
Fried okra is definitely a Southern thing
And it’s delicious! I can’t wait to try this recipe.
yeah, fried okra is definitely a southern thing. they served it in my school cafeteria too when i lived in NC. i will never forget the traumatic experience that was biting into a piece of fried okra when i thought i was going to be getting a nice tasty mouthful of tater tot. i about near died.
and then our classroom aide ate the rest of my okra for me off of my plate. (i’d imagine that isn’t allowed anymore…)
and then i didn’t touch the stuff for another 20 years until i started reading kath’s blog and she made it look so nice and tasty! now i love it! (not fried – but cooked up with canned tomatoes and sardines and then served over whole wheat pasta.) my, how times have changed!
LOL Tara! They were like pretend tater tots weren’t they! (I didn’t really care for those either!)
I am from southern CA and always thought it was a thickening agent in soups. I will try this. As a native southwesterner anything baked in a bue cornmeal coating is tempting. Yum.
I had this for dinner tonight and it was yummy! For some extra seasoning I added a little Old Bay to the cornmeal and it turned out well.
Oh these look delish!!! I’ve been looking for a good okra recipe! I will be doing a step-by-step of this on my blog Kath! Thanks!
Monique
http://www.yesdivascancook.com
looking forward to trying it like this, i’m from sc and yes, fried is da bomb! so thanks for a way healthier option
i don’t eat fried foods anymore
and i miss fried okra. i’m going to try your recipe, looks delicious!
Am about to try your baked recipe for Labor Day gang. Sound great. Thank you.
how can you make a vegan version? thanks!
This didnt work for me with regular cornmeal. My husband fussed cause he hated I wasted good fresh okra ( our FAV) without frying in virgin oil….remember folks…good southern cooking can still be enjoyed with extra virgin olive oil…just call it sauté ing. I love, love, love fried okra so will try this one more time with the blue cornmeal…then if it is still dry, I am going back to my Granny Leach’s fried okra recipe from Tennessee….with extra virgin oil of course…
Ok I am going to try it out!! all I have are cornflake crumbs today- but they are yummy on potatoes too- so I have a feeling it wil be good! Thanks!