Sunday, June 8, 2014

SRC: Okra Chips Two Ways


It's time for Group B's Secret Recipe Club June reveal. This month I was assigned to The Tasty Cheapskate, a blog written by Jean. She humorously writes about the name of her blog and how cheapskatery was a major theme of her childhood. She admits that she cooks now. And eats. "Though--for the record--I'm still really cheap (not margarine cheap, my friends, but cheap). It's in my bones."

Too funny. Glad to have gotten to know her...and her glowing liver!

Jean has a Cheap Eat Challenge where she's attempting to feed 6 people on 6 dollars a day. Click to read more about that: here. These Balsamic Strawberries cost just over $1; Dal with Tomato and Cream is just less than $2; and her Skillet Lasagna was $5.

I wanted to try something completely new to us and settled on her Okra Chips. But I will definitely give her Dilly Beans and Quick Pickles a try this summer. We, as a family, as not anti-okra, but I have never made them this way. Enjoy! We surely did.

Serves 4

Ingredients for the fried okra chips
  • 12 okra
  • 8 T cornmeal
  • splash of oil to coat the bottom of your skillet (I used olive oil)
  • dash of salt

Procedure 
Cut okra into thick slices and sprinkle them with salt. Place them in a small mixing bowl and dust them with cornmeal.


Heat a splash of olive oil in your skillet and heat till bubbles form. Place okra in the skillet and cook until golden or a little browner than golden. Flip and do the same on the other side. Drain on paper towels and allow to cool a bit before serving.


I did whip up a baked version, too. Just to try it out. In the baked version, I left them whole.


Ingredients for the baked okra chips
  • 1 pound okra, stem-end trimmed
  • 8 T cornmeal
  • splash of oil 
  • dash of salt
Procedure 
Preheat the oven to 425 degrees F. Place the okra in a medium mixing bowl and toss with salt, cornmeal, and oil till completely coated. Place okra on a baking sheet (I used a baking stone) and bake for 30 minutes. Remove and let cool slightly before serving.

The jury is still out on which preparation was better. R liked them pan-fried. J like them baked. D didn't get to try any because he didn't get home till later. And I liked them both. So, we'll have to try again and see which one really wins our hearts.

10 comments:

  1. I love Okra, will have to try this out. Great Choice for SRC.

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  2. Im not a huge okra fan but this recipe could change my mind.

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  3. I've never tried okra before, but this looks tasty! Great SRC choice!

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  4. We grow our Okra in our garden and just love it, this looks so good, can't wait for the summer Okra to be ready. Great choice for SRC!
    Miz Helen

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  5. Oooh. I'll have to try them baked. And your pictures are just lovely. Thanks for doing such a nice job with my blog.

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  6. I've only had okra once (in gumbo, so couldn't really ascertain it's unique flavor), but this post really makes me want to try it! Great SRC choice!

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  7. We have okra planted in our allotment garden nearby and look forward to the fried okra! I use it to top gumbo, too! Great pick!

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  8. I love that you included the fried and baked versions! Great choice

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  9. I love the idea of the baked version. Haven't had okra in years!

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