If you want to be near okra and eat it, too, then this is the recipe for you. The vegetable likely realizes it isn’t high on the list of diners favorites unless they are from the south and it is deep fried beyond recognition. This is a quick and easy way to enjoy the fiber-rich veggie as a side with your favorite meal. Some people have been known to enjoy it as a snack much the way one might munch on chips or popcorn.
Here are the ingredients needed to prepare approximately seven 1/2 cup servings. I doubled it when making mine, and was really very glad I did. It was a big hit with both young and old in our family many of whom had refused to even touch okra before.
Breaded Okra Bites
Author: Sarah Herbert
Ingredients
- 16 oz bag frozen sliced okra, thawed {about 3½ cups}
- 1 tsp Cajun or creole seasoning
- ½ tsp garlic salt
- 1 C yellow corn meal
- Canola oil spray
- 1 gallon zip lock bag
Instructions
- Preheat oven to 425 degrees.
- Turn a zip-lock bag inside out and spray with canola oil spray.
- Pour the veggies in the bag along with the Cajun seasoning and garlic salt. Seal bag and shake vigorously. Let rest for 10 minutes so the juices can extract.
- Add the cornmeal to the bag and shake up again. Let rest 10 more minutes. Give the bag one more good shake.
- Pour the mixture over a strainer or colander so the extra cornmeal will fall off. Spread the veggies over a foil covered baking sheet and spread out evenly.
- Spray okra with canola oil spray.
- Bake for 20 minutes, remove from oven, flip okra over, lightly spray again and return to oven for 20 more minutes.
Notes
The second time I made this breaded and baked okra, I played with the recipe a bit. I used just a tiny bit less Cajun seasoning and upped the garlic salt to ¾ of a teaspoon. You can certainly play with the spices to get the perfect taste for you and your family or guests.