Skip to main content

Baked Okra Fries #SundayFunday


Today the Sunday Funday group is sharing recipes with okra. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. 

And, this week, Sneha has asked us to share okra recipes. We love okra in this household. I have made Okra Chips Two Ways. and Quick Pickled Okra. And it's an important ingredient in gumbo as that dish derived from the word 'gombo' which translates to 'okra' in many West African languages.

In any any case, here's the okra line-up from the #SundayFunday bloggers...

Baked Okra Fries

But I figured I'd share a side dish today. When I made these, we battled over them and I definitely will double the recipe next time. This simple dish comes together quickly and tastes amazing.

Ingredients
  • 1 pound okra, rinsed and dried
  • 1 Tablespoon corn meal
  • ½ teaspoon freshly ground salt
  • ½ teaspoon freshly ground pepper
  • 1 Tablespoon olive oil

Procedure

Preheat oven to 450 degrees Fahrenheit. Trim the end off the okra and slice them in half lengthwise. Place okra in a large mixing bowl. Add in the corn meal, salt, and pepper. Toss to coat. Place okra on a silicone or parchment-lined baking sheet in a single layer. Bake for 20 to 25 minutes.


The okra fries should be browned and nicely crisped. Serve immediately as they will get less crisp as they cool.

That's a wrap for the #SundayFunday okra event. We'll be back next weekend as we share recipes with something on a stick. Stay tuned!

Comments

  1. Delicious! I can see why your okra disappeared so quickly. It really is wonderful when it's crunchy!

    ReplyDelete

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

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

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