I have a love-hate relationship with okra. Until very recently, I didn’t know the love part existed. Until I baked it. All of the sliminess between your fingers when slicing, the ooze that won’t seem to leave your tongue long after swallowing — gone. And the crunchy crust wasn’t so bad either.
From Greenling — it’s Mason’s dad’s specialty!
- 1 lb. okra
- 1 c. cornmeal
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. kosher salt
- Few turns of pepper
- 1 Tbsp. canola oil
- Pam spray
- Preheat the oven to 425 degrees.
- Slice the okra into 1/4″ rounds.
- Mix the spices with the cornmeal, then add the okra and oil. Toss the okra well to coat thoroughly.
- Spray a baking sheet with Pam, then spread the cornmeal-coated okra in a single layer on the baking sheet. Bake for 40 minutes, or until the okra is golden brown and crunchy.
Crunchy and thoroughly ooze-free. Using my mom’s secret spice blend (equal parts paprika, garlic powder, onion powder, and salt — try it on baked bone-in chicken, it’s delish. Oops, not so secret anymore. Sorry, mom.) made the coating so flavorful. I served them as a side dish, but to be honest, I was popping these in my mouth even before serving! Just couldn’t resist.