I 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.
- 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)
- Preheat oven to 400.
- Place okra in a medium bowl and drizzle with olive oil. Stir.
- In a separate small bowl, mix together corn meal, cayenne, black pepper and salt. Sprinkle corn meal over okra and toss.
- Spread on cookie sheet at roast until brown and crispy, stirring once, approximately 15 minutes. (oven times vary)
- Serve with freshly grated Parmesan Reggiano if desired.
Grace Grits and Gardening
P.S. Of course okra has health benefits galore.