Would you believe that this okra was made in oven? There was nary a frier in site.
Fried okra is crunchy and oh-so-popable. Served up with ketchup, the good stuff makes you turn down french fries. But the oil! The calories! And never mind the no-fry clause of Veggie-Vore House Rules: Frying is messy and bad for you. Onion rings or beignets are a treat you eat occasionally in restaurants. Never fry at home.
Let’s bake that okra, shall we?
3-3/12 cups fresh okra, cut to bite size pieces
1/4 cup Kefir or buttermilk
1/4 spelt flour or flour of choice
1/2 teaspoon Kosher salt
1/2 teaspoon pepper
1/4 cup egg white
3/4 cup cornmeal
*Preheat the oven to 425.
*Toss your naturally slimy okra in Kefir to get it extra sticky.
*Combine the flour, salt and pepper in a large zip top bag. Add the okra and shake to distribute. If you like, say “it’s shake-n-bake and I helped!”
*Dip those coated pieces in the egg white, a few at a time.
*Place the cornmeal to another zip top bag or, if you’re feeling funky, a paper sack. Add the okra and shake again.
*Put a piece of parchment paper on a cookie sheet and spray it lightly with olive oil or cooking spray.
*Spread your coated okra on the sheet and lightly spray the tops with oil. Bake at 425 or approximately 25 minutes, turning once during cooking.
I’ll leave you with one last tip…
I’m curious–what do you bake that most people fry? And do you have a creative way to repurpose for leftovers that others might trash?