EASY BAKED OKRA
Steps:
- Preheat the oven to 450 degrees.
- Rinse the okra, and dry with a paper towel. Trim away the stem ends, and then cut it into 1/2 to 3/4-inch pieces. Spread the okra on a sheet pan in a single layer. Drizzle with olive oil, paprika, salt, and a pinch of cayenne pepper. Stir.
- Bake the okra for about 15 minutes. The okra should be lightly browned and tender, with a nice seared aroma. Serve immediately.
Nutrition Facts : Calories 106 kcal, Carbohydrate 9 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
SUPER EASY OVEN-ROASTED OKRA
This is a really easy recipe using frozen okra. Being a full-time employee and a mom of a toddler, I always look for easy and healthy recipes. This one has an Indian flavor to it. It's so easy to put together, and it turns out very well. When you roast the okra, you'll notice the slime goes away. That's what I really like about this recipe. You don't have to monitor it. Just put it in the oven, and it's done.
Provided by PB
Categories Side Dish Vegetables Onion
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil and spray lightly with cooking spray.
- Place frozen okra and onion on the prepared baking sheet; drizzle with canola oil. Combine onion powder, garlic powder, ginger, turmeric, curry powder, paprika, and salt in a bowl. Sprinkle over vegetables and toss to coat.
- Roast in the preheated oven until tender, about 34 minutes. Remove from the oven and garnish with cilantro.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 19.2 g, Fat 14.6 g, Fiber 6.9 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 94.8 mg, Sugar 4.8 g
ROASTED FRESH OKRA
If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. -Anna Katsoulis, Greenville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 400°. Toss okra with oil, salt and pepper. Arrange in a 15x10x1-in. baking pan, cut side up. Roast 12-15 minutes or until tender and bottoms are lightly browned.
Nutrition Facts : Calories 115 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED OKRA
This came from the local paper. It's an interesting way to prepare okra that cuts down on okra slime. Very easy and much healthier than fried (but fried is still the hands down champ). I only use kosher salt on roasted vegetables, it really does make a difference.
Provided by LonghornMama
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse okra under cold running water and drain.
- Trim tops by removing stems, but don't cut whole caps off.
- Cut onion in half from stem to top, then each half again in thirds in the same direction.
- Put okra, onion and garlic on an oiled flat pan and drizzle with olive oil.
- Tuck in mint sprigs, sprinkle with 3/4 t salt and pepper, toss all together lightly and let flavors mingle at least 20 minutes before roasting.
- Roast at 375 for 5 to 10 minutes.
Nutrition Facts : Calories 116.7, Fat 10.2, SaturatedFat 1.4, Sodium 5.5, Carbohydrate 6.2, Fiber 2.1, Sugar 1.4, Protein 1.4
OVEN FRIED OKRA
A delicious Faux Fried favorite with all age groups.
Provided by Sandy Clark Gerhardt
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Place a baking rack on top of a baking sheet or sheet pan.
- Cook the frozen okra in the microwave using your microwave's frozen vegetable setting, or on high for 8 minutes. Drain and cool on paper towels, about 5 to 10 minutes. Spray generously with butter flavored cooking spray. Add the cornmeal, panko bread crumbs, garlic salt, and pepper to a plastic food storage bag. Place the okra into the bag and shake to coat the okra with the cornmeal mixture.
- Remove the okra from the bag and spread it on the prepared baking rack. Bake in the preheated oven until golden brown and crispy, about 15 to 20 minutes.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 19.1 g, Fat 2 g, Fiber 2.8 g, Protein 3.3 g, SaturatedFat 0.2 g, Sodium 263.5 mg, Sugar 3.5 g
ROASTED OKRA
As a good Southern gardener, I find myself bringing in okra by the armload nearly every other day. Stewed okra is great, but for a little variety, we like to roast ours from time to time. This is so simple and easy and the okra tends to not be nearly as gummy or slimy when roasted. Chopped tomato makes a great addition when we have some handy.
Provided by ncope
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 20m
Yield 3
Number Of Ingredients 4
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 5.9 g, Fat 4.6 g, Fiber 2.7 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 1286.4 mg, Sugar 0.9 g
BAKED OKRA
This is an easy recipe for okra. I found it in Country Living last summer and it's been a real hit with my family and friends. I always thought okra was a little slimy when boiled, but it's crispy and delicious when baked
Provided by af071175
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put okra in ziploc bag with a tablespoon or two of olive oil and shake until coated.
- Spread okra on baking sheet and sprinkle with salt and pepper.
- Bake at 400 degrees for 30 minutes, turning pieces over once halfway through cooking.
BAKED CUT OKRA
Ruby Mae Bromley operated Mrs. Bromley's Dining Room in Clarendon, Texas many years ago. She was known throughout the area for her good country home cooking. If you like fried okra, you'll love this way of preparing it.
Provided by Julie in TX
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Mix okra, corn meal, salt and pepper in a baking dish until the okra is thoroughly coated with the corn meal.
- Slice the butter on top of the okra.
- Bake for 45 minutes, turning half-way through with a spatula so the okra will brown evenly.
- Remove from oven and drain on a paper towel.
PAN-FRIED OKRA
As one of the most respected cooks in America's Lowcountry region, Emily Meggett knows a thing or two about taking humble ingredients and transforming them into an irresistible plate of food. Such is the case for the matriarch's pan-fried okra, from her cookbook "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island" (Abrams, 2022), a book that I co-wrote. Her recipe is constructed around the use of fresh, seasonal okra pods. Mrs. Meggett dismisses what she views as the excessive use of dairy-based cornmeal batters in restaurant versions of fried okra; instead, she lightly coats her okra, allowing the beauty and taste of the vegetable to shine in each mouthful.
Provided by Kayla Stewart
Categories dinner, easy, snack, vegetables, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Wash the okra, and place aside, leaving the okra slightly wet. Cut the okra crosswise into 1/2-inch pieces and place in a large bowl. Season the okra with the salt, adding more to taste.
- Pour the cornmeal over the okra. Using both hands, firmly grip the bowl, and shake it until all the okra pieces are coated. If too dry, add a little water, 1 tablespoon at a time, and, if needed, more cornmeal can be added. Lightly press the okra with your hands, making sure that the cornmeal sticks to the okra. Toss the okra again. All the pieces should be coated evenly, with a light layer of cornmeal - but the okra shouldn't be obscured.
- In a large cast-iron skillet, heat the oil over medium-high. You can determine if the oil is ready by dropping a pinch of cornmeal into it; the oil should sizzle, but not smoke. (If it's not hot enough, the okra will soak up the oil.)
- Once the oil is ready, working in two batches to avoid crowding, drop half the okra into the hot oil and cook it, stirring occasionally, for about 5 minutes, until golden and crisp. Using a slotted spoon or spider, remove the okra to a plate covered with a paper towel to drain excess oil. Repeat with remaining okra, and serve immediately.
FRIED OKRA WITH RéMOULADE
"Fresh, never frozen" - that's Joseph J. Boudreaux III's motto when it comes to making the best fried okra. The Tipping Point Coffee co-owner and Houston home cook believes fried okra relies on fresh okra pods and a righteous cornmeal breading. Paired with a creamy rémoulade that's infused with a bit of heat, Mr. Boudreaux's fried okra recipe pays homage to his father, who grows the flowering plant right in his backyard in Texas. It captures all that the South adores about the quintessential summer side: simplicity, ease and plenty of flavor.
Provided by Kayla Stewart
Categories vegetables, appetizer, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the rémoulade: In a medium bowl, stir together the mayonnaise, ketchup, mustard, Cajun seasoning, vinegar and lemon juice. (Makes about 1 1/2 cups rémoulade.) Cover the sauce and chill it in the fridge until you serve.
- Prepare the okra: Pour oil into a large pot with high sides and a lid, to a depth of a few inches. Heat oil over medium-high to 350 degrees.
- While the oil is heating, combine the buttermilk and hot sauce in a large bowl. Place the cut okra into the buttermilk mixture and stir to coat.
- In a large bowl, stir the flour, cornmeal, Cajun seasoning and cayenne.
- Working in 4 separate batches, dredge the soaked okra in the cornmeal mixture using your hands. Shake off the excess flour and place the okra onto a wire baking rack. After one to two dredgings of okra, use your hands or a slotted spoon to sift the flour and cornmeal mixture, removing any clumps. Finish coating the remaining okra.
- Working in about 4 batches, making sure to not crowd the pot, fry the okra, stirring frequently, until crispy and golden, about 4 minutes. (Take care not to burn it.)
- Remove okra using a spider and allow the okra to drain on two plates covered with paper towels. Immediately season okra with sea salt. Serve immediately with the chilled rémoulade.
OVEN-ROASTED, LEMON-PARMESAN OKRA
Modified from the dallasnews.com -- Recipe by Tina Danze, published August 10, 2011. NOTE: Recently, I saw on America's Test Kitchen (or Cook's Country), to use frozen okra thawed and blotted dry in recipes, rather than trying to find decent fresh okra in grocery stores!
Provided by KerfuffleUponWincle
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Toss whole okra with oil, lemon juice, zest, 1 1/2 tablespoons grated cheese, salt and pepper. Place okra on a rimmed baking sheet and roast until tender, about 15 minutes.
- Remove okra from oven, and immediately top with additional grated cheese.
- Taste and season with additional salt and pepper, if necessary.
- Makes four servings.
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