Oven Fried Okra

"A healthier version of an old southern favorite. This recipe is comes from Souther but Lite cookbook."
 
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photo by Ambervim photo by Ambervim
photo by Ambervim
Ready In:
1hr
Ingredients:
5
Serves:
8
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Spray a cookie sheet or jellyroll pan with non-stick cooking spray.
  • Combine corn meal, salt and pepper.
  • Wash okra; drain.
  • Trim ends and cut into 1/2 inch slices.
  • Dredge in corn meal mixture to coat well.
  • Okra should be moist in order for corn meal to adhere.
  • If necessary, rinse okra again in water before dredging.
  • Spread okra in a single layer in prepared pan.
  • Bake for 30 to 40 minutes or until crisp, stirring occasionally.

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Reviews

  1. A *huge* success at my dinner table! DH loves fried okra and I hate to make it. This made us both happy. Using frozen okra, already sliced, I dumped the whole bag in a colander and rinsed it to separate the pieces. While it was still frozen, I tossed it in the cornmeal, put it on the baking sheet and spritzed it with cooking spray. To avoid drying it out, I upped the temp to 425F and decreased the bake time to 20 minutes. That worked great - it was crispy and browned but still moist inside. I think it could have used a little more seasoning in the coating, garlic powder perhaps, but we were *very* happy with it as it was. I am sure this will become a regular side dish here! Thanks for sharing your recipe!
     
  2. This is a great way to prepare okra. You can also soak the okra in buttermilk for 30 min. and then following the recipe. It's great!
     
  3. Really good okra,Very low fat yet yummy, DH & I both enjoyed this VERY much. Made it just like the recipe said, I used frozen okra. that we grew in our our garden. used release foil for esy cleanup. Sprayed the foil then sprayed the okra when I put it on the foil, this helps to hold the cornmeal on the okra. Thank you Paula for another yummy recipe.
     
  4. I added 1/2 Tbs. garlic powder and a good sprinkle of creole seasoning -- we loved the flavor! I didn't really have a problem with the cornmeal sticking to the okra, and it turned out better than the last time I made it! *Note: don't try this with flour (or even half flour), it just does not look pretty. Tastes good, though, lol*
     
  5. Made this to serve at dinner but it turned into a snack. I had used small and large okra and the smaller ones were more tender, which I assumed before hand. Great recipe that isn't fried. Thank you!
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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