Oven-fried Okra

 

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Ingredients 1 (16 ounce) package frozen cut okra 20 servings butter flavored cooking spray ¼ cup yellow cornmeal ¼ cup panko bread crumbs ½ teaspoon garlic salt ¼. DIRECTIONS Preheat oven to 350 degrees. Spray a cookie sheet or jellyroll pan with non-stick cooking spray.

Combine corn meal, salt and pepper. Wash okra; drain. Trim ends and cut into 1/2 inch slices. Dredge in corn meal mixture to coat well. Okra.

Ingredients 2 cups fresh okra, sliced ½ cup buttermilk ½ cup unbleached all-purpose flour ½ cup yellow cornmeal 1 teaspoon seasoned salt 1. Directions Combine buttermilk, garlic, salt, and Tabasco in a large bowl. Add okra and allow to marinate for 15 minutes. Place a large rimmed baking sheet in the oven and preheat oven to 450°F.

In a large food-safe plastic bag, combine cornmeal and flour. Drain buttermilk from okra and add okra. Preheat the oven to 450 degrees. 2. Combine cornmeal, panko, 1/2 teaspoon salt, black pepper, and crushed red pepper flakes in a shallow dish. Place the coated okra on the sheet pan and continue the process until all the okra is on the pan and the pieces are not touching each other.

Spray the okra well with cooking spray. Bake for 20 minutes. Remove the pan from the oven and stir the okra, trying to turn over as many pieces as possible. Preheat your oven to 450 degrees. Carefully wipe down your okra pods with a dry paper towel.

Trim the stem, and slice them about ¼”-1/2″ thick no thicker! You should end up with about 2.5 to 3 cups of sliced okra. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375ºF. Fry okra, in batches, 4 minutes or until golden.

Drain on paper towels. Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden.

Preheat oven to 450 degrees. Line a large baking sheet with parchment paper. In a large bowl, add frozen sliced okra, olive oil and all spices.

Stir until okra is fully coated.

List of related literature:

Pour the oil to a depth of 2 inches into a Dutch oven; heat to 375°F. Fry the okra, in batches, 7 to 10 minutes or until crispy and deep golden brown; drain on paper towels.

“The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection” by Matt Moore
from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
by Matt Moore
TI Incorporated Books, 2017

# Preheat the oven to 400°F. Toss the okra with 2 tablespoons of the oil and arrange on a baking sheet.

“Zahav: A World of Israeli Cooking” by Michael Solomonov, Steven Cook
from Zahav: A World of Israeli Cooking
by Michael Solomonov, Steven Cook
HMH Books, 2015

We sliced the okra, mixed it with a little olive oil and garlic salt, “fried” it for 4 minutes at 450°F (230°C), and enjoyed a perfectly delicious okra snack (a squirt of lime juice completed the dish).

“The Whole Okra: A Seed to Stem Celebration” by Chris Smith
from The Whole Okra: A Seed to Stem Celebration
by Chris Smith
Chelsea Green Publishing, 2019

Transfer the okra to a rimmed baking sheet, sprinkle lightly with salt, and keep warm in the oven while you cook the rest.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Increase the oven temperature to 400°F. In a large skillet, heat ‘/a cup of the oil and saute the okra in two batches over high heat until it starts to color, about 5 minutes.

“The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean” by Aglaia Kremezi
from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
by Aglaia Kremezi
Houghton Mifflin Harcourt, 2000

Arrange the okra on a foil-lined baking sheet, sideby-side but not touching one another, and bake in the center of the oven for 5 minutes.

“Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites” by Kamal Al-Faqih
from Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites
by Kamal Al-Faqih
Globe Pequot, 2009

Put in the okra and fry on medium heat, turning gently until they are browned and crispy, about 10 15 minutes.

“Ayurvedic Cooking for Self-healing” by Usha Lad, Vasant Lad
from Ayurvedic Cooking for Self-healing
by Usha Lad, Vasant Lad
Motilal Banarsidass, 2005

Cooking methods included boiling, deep frying, steaming, roasting in or toasting beside an open fire, and baking in ashes; culinary practices included the use of okra, nuts, and seeds as thickeners, hot spicy sauces, leafy greens, fritters, smoked ingredients, and composed rice dishes.

“Encyclopedia of African American History: 5-Volume Set” by Paul Finkelman
from Encyclopedia of African American History: 5-Volume Set
by Paul Finkelman
Oxford University Press, USA, 2009

Coat the okra slices in the flour mixture, then fry until golden brown, about 3 minutes.

“MasterChef: The Ultimate Cookbook” by The Contestants and Judges of MasterChef
from MasterChef: The Ultimate Cookbook
by The Contestants and Judges of MasterChef
Rodale Books, 2012

Reduce heat to medium low, cover leaving lid ajar, and continue to cook until okra becomes golden, 15 to 20 minutes.

“Fine Haitian Cuisine” by Mona Cassion Ménager
from Fine Haitian Cuisine
by Mona Cassion Ménager
Educa Vision, 2005

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • This is my first time cooking okra. Thanks for the tips about the hardness and what to use and not use. That was very helpful.:-)