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Spicy Baked Okra

April 2, 2014 By Talya Tate Boerner 16 Comments

spicy baked okraI was raised on fried okra (and fried potatoes and fried eggplant), but I rarely fry anything these days. Sad, I know. I have my reasons and I’m sure you can figure them out. Even without the deep fried part of the equation, okra is delicious prepared lots of other ways—roasted, pickled, grilled, etc.

Last week I baked a more slender version of fried. Crunchy. Spicy. Satisfying. This dish serves as a soulful side or southern appetizer dipped in barbecue sauce or homemade ranch dressing.

And did you know okra comes from the mallow plant family—same as cotton? No wonder I love it so.

Print
Spicy Baked Okra

Ingredients

  • 2 cups okra cut into one-inch pieces
  • 1/2 Tablespoon Olive Oil
  • 1-2 Tablespoons corn meal
  • Cayenne to taste
  • Sea Salt to taste
  • Black Pepper to taste
  • Parmesan Reggiano (optional)

Instructions

  1. Preheat oven to 400.
  2. Place okra in a medium bowl and drizzle with olive oil. Stir.
  3. In a separate small bowl, mix together corn meal, cayenne, black pepper and salt. Sprinkle corn meal over okra and toss.
  4. Spread on cookie sheet at roast until brown and crispy, stirring once, approximately 15 minutes. (oven times vary)
  5. Serve with freshly grated Parmesan Reggiano if desired.
3.1
https://gracegritsgarden.com/2014/04/spicy-baked-okra.html

spicy baked okra

 

Grace Grits and Gardening

P.S. Of course okra has health benefits galore.

okra

Filed Under: Food & Recipes Tagged With: appetizers, okra, vegetarian

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Comments

  1. Kathy says

    April 2, 2014 at 8:11 am

    For some reason I have never tried okra in my life. You make it sound pretty appetizing. I may have to change that status soon! ♥

    Reply
  2. Barbara Tate says

    April 2, 2014 at 8:25 am

    Love okra. May have to try this.

    Reply
  3. Gary Henderson says

    April 2, 2014 at 9:21 am

    I’m skeptical. I loves me some crispy, fried okra. I will have to try baking. I wonder, though, if it HAS to be in 1″ chunks, or if you can cut it thin like you do for frying?

    Reply
    • Talya Tate Boerner says

      April 2, 2014 at 9:50 am

      You can cut it however you like. The thinner the crispier I’m sure!

      Reply
  4. Colene says

    April 2, 2014 at 9:42 am

    Straight to the printer with this one and so anxious to try it. Now to the store from some okra! Thanks!

    Reply
  5. Dorothy Johnson says

    April 2, 2014 at 4:55 pm

    Sounds easy and healthier than the fried version which I love. I’m going to try it!

    Reply
    • Talya Tate Boerner says

      April 3, 2014 at 3:05 pm

      Definitely healthier yet still yummy.

      Reply
  6. Mindy says

    April 2, 2014 at 9:56 pm

    As we plan our garden here, I see that we must stick okra in it so I can play with this recipe. Meanwhile, I will buy some and experiment.

    Reply
    • Talya Tate Boerner says

      April 3, 2014 at 3:04 pm

      Absolutely!

      Reply
  7. Rajlakshmi says

    April 3, 2014 at 5:41 am

    I love okra … One of my favorite vegetables … Haven’t tried baked recipe yet … Thanks for it.

    Reply
    • Talya Tate Boerner says

      April 3, 2014 at 3:04 pm

      I hope you will try it and let me know what you think.

      Reply
  8. Kayla Dean says

    April 3, 2014 at 8:30 am

    Looks amazing! I’ve always loved okra. Hmmm…that might make a good side for my Easter dinner.

    Reply
    • Talya Tate Boerner says

      April 3, 2014 at 3:03 pm

      Thanks Kayla! Good to hear from you. I think okra would be perfect for Easter.

      Reply
  9. Joyce says

    April 3, 2014 at 8:31 pm

    Does the okra have slime? I like the taste of okra but can’t stand the slimy texture.

    http://joycelansky.blogspot.com

    Reply
    • Talya Tate Boerner says

      April 3, 2014 at 9:53 pm

      Not like this it doesn’t.

      Reply
  10. ankita says

    April 5, 2014 at 7:03 am

    this looks yum! and the fact that it is baked and not fried is all the more tempting…i am definitely going to try this

    Reply

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Hi! I'm Talya Tate Boerner. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (Now Available!)

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