Skip to main content

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

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
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.


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

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

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

  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

  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.

  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!

  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!

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

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


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur