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

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an