Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Oven-Fried Okra
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- #122017
No Southern spread is complete without okra. This recipe is a bit healthier than the typical deep-fried variety, but no less authentic tasting with buttermilk and a crispy cornmeal crust. Don't let deep-frying keep you away from okra any longer.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 cup yellow cornmeal
1/2 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper
1 dash cayenne
1/2 cup buttermilk
1 large egg, lightly beaten
1 pound fresh okra pods, trimmed and cut into 3/4-inch slices
non-stick cooking spray
directions
Preheat the oven to 450 degrees F. Grease a jelly roll pan or other rimmed baking sheet.
Combine the cornmeal, salt, black pepper, and cayenne pepper in a shallow dish.
Place the buttermilk and egg in a shallow bowl and whisk until combined.
Add the okra to the buttermilk mixture. Let the okra soak in the buttermilk for 3-5 minutes.
Remove the okra from the buttermilk, let any excess drip off. Dredge the okra in the cornmeal mixture, turning to coat it completely. Place the okra on the prepared pan in a single layer.
Spray the okra lightly with cooking spray or olive oil. Place the okra in the oven and bake at 450 degrees F for 40 minutes, gently stirring the okra once during the cooking time.
Remove the oven-fried okra from the oven and lightly sprinkle with salt. Serve hot.
nutrition data
Nutritional data has not been calculated yet.
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