Crunchy Baked Okra
The okra is usually dipped in buttermilk, deep fried, and then showered with salt. But, I made it healthy for the consumption of my family (not drenched in oil, no cholesterol, not covered in salt, etc).
- Preparing Time: 35 minutes
- Total Time: 35 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper
- 1 tablespoon kosher salt
- 1 cup yellow cornmeal
- 1/2 cup panko bread crumbs
- 1/2 cup fat free buttermilk
- 1 egg lightly beaten
- 1 lb fresh okra sliced
- Carbohydrate 57.8278083354695 g
- Cholesterol 48.77 mg
- Fat 4.31665338995042 g
- Fiber 8.00061280052996 g
- Protein 10.6995483549575 g
- Saturated Fat 1.14181225759108 g
- Serving Size 1 1 Serving (219g)
- Sodium 1071.91347275278 mg
- Sugar 49.8271955349396 g
- Trans Fat 0.640609151546035 g
- Calories 301 calories
1. Preheat oven to 450 degrees. 2. Combine cornmeal, panko bread crumbs, 1/2 tsp salt, black pepper, and red pepper in a shallow dish; set aside. 3. Combine buttermilk and egg in a large bowl; stir with a whisk 4. Add okra to buttermilk mixture; toss to coat. Let stand 3 minutes. 5. Dredge okra in cornmeal/crumb mixture. 6. Place okra in a jelly roll pan coated with cooking spray. Sprinkle remaining salt over the okra. 7. Bake for 30-35 mintues, stirring once, until okra is golden brown and crispy
