Monday, July 29, 2013

Make it Monday-This ain't your momma's fried Okra!

When you grow up in the South, you grow up on some good Southern food: cornbread, black eyed peas, turnip greens, and okra, just to name a few. Well, growing up in the North there is none of that "ugly" food, as I would have referred to it. It has taken many years and lots if persuading by my husband and his family to try these foods, and they are still trying! The only thing they have managed to get me to enjoy is my mother in law's fried okra, which has become my favorite.  With this in mind, I wanted to find a healthier alternative to a summer Southern favorite, so when I came across this recipe on, I had to try it! It isn't the same as my mother-in-law's, but it was good. And I like the fact that it was on the lighter/healthier side!  Let me know what y'all think.

1 1/2 cups yellow cornmeal 
3/4 teaspoon kosher salt, decided
1/2 teaspoon freshly ground black pepper
Dash of ground red pepper (for a little kick)
1/2 cup fat-free buttermilk 
1 large egg, lightly beaten
1 pound fresh okra, trimmed, cut in 3/4 inch slices
Cooking spray 

Preheat oven to 450
Combine: cornmeal, 1/2 teaspoon of salt , pepper and red pepper in shallow bow; set to side
Combine: buttermilk and egg in a large bowl, stir with a whisk.
Add okra, toss and coat. Let stand 3 minutes.
Dredge okra in the cornmeal mixture.
Place okra on a jelly-roll pan (any shallow backing pan) coated in cooking spray.
Lightly coat okra with cooking spray.
Bake at 450 for 40 min, stirring once.
Sprinkle with remaining 1/4 teaspoon of salt.
Serving size: 8 (1/2 cups)


1 comment:

  1. LOVE fried okra; I'll have to try this version!!