Oven Fried Okra No Cornmeal Recipes

AIR FRYER FRIED OKRA

Steps:

• Place egg in a shallow dish and beat; gently stir in sliced okra.
• Combine cornmeal and flour in a gallon-size resealable plastic bag. Drop 5 slices of okra in the cornmeal mixture, zip the bag, and shake. Remove breaded okra to a plate. Repeat with remaining okra slices.
• Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the breaded okra slices in the basket of the air fryer and spray with cooking spray. Cook 4 minutes. Shake the basket and mist okra with cooking spray again. Cook an additional 4 minutes. Shake the basket one last time and cook for 2 minutes. Remove the okra from the basket and salt to taste.
• Repeat with remaining okra slices.

BEA'S OVEN FRIED OKRA

Steps:

• 1. Preheat oven to 400. Beat the egg really well. Wash then slice okra right into the egg and coat slices really well. Mix flour & spices together. Drop okra into flour and toss until well coated. Pour a little oil onto a cookie sheet or baking pan, tilting pan until well coated.
• 2. Shake off excess flour from okra slices and place in single layer into the oiled pan. Roll slices into oil just to lightly coat them.
• 3. Bake (uncovered) at 400 until crispy & golden, which depending on your oven may take approximately 40 minutes. Stir occasionally.
• 4. TIP: I whisked the egg in a medium size bowl. I dropped the okra into the bowl as I sliced it. Once I was done slicing the okra I rolled them around with my hands to coat well. I put about 1 1/2 cups of flour in a plastic grocery bag (I actually use two for a security measure) then added the seasonings. Then I put the okra into the bag and twisted the opening shut and started shaking until the okra was coated with the flour.
• 5. GRILLED OKRA: Wash and slice okra. Toss with Jiffy Corn Muffin Mix. Lightly spray an aluminum disposable pan. Shake off excess batter and place into pan. Grill (uncovered) until crispy and golden brown. Another beach buddy, Kathy, told me about this technique. These are really good, too.
• 6. BOILED OKRA: Wash okra but leave whole with a little stem on end. Place in a saucepan and cover with water. Add salt, black pepper, a little olive oil and about 2 tablespoons of vinegar (that's the secret). Boil til okra has changed colors and is tender. I like boiling mine to the point that they are just beginning to split open. My best friend, Ann's mother, cooked okra this way. I never cared for boiled okra until I ate Ann's mother's okra cooked like this. I think the vinegar makes all the difference.

CRISPY SKILLET OKRA (NO BREADING!!)

Steps:

• Turn your skillet on medium heat and get it nice and hot.
• While you're waiting for the skillet to heat up, wash and slice your okra into 1 inch long sections.
• When the skillet is hot, add cooking oil (I use canola since olive oil can become bitter at higher heat) and toss in the okra. It should sizzle! This helps seal the juices in the okra and gives it a crispy outside.
• Stir the okra around until it starts to brown, then drop in your sliced onion and season with soul food seasoning (I love Sylvia's). Continue cooking and stirring until the onion is transparent.
• Remove from heat and serve.

CRUNCHY OVEN-FRIED OKRA

Steps:

• Preheat the oven to 425 degrees. Combine the cornmeal, panko, salt, pepper, and Parmesan cheese in a gallon-size ziplock bag.
• In a separate bowl, gently toss the okra with the beaten eggs until evenly coated.
• Pour oil onto a rimmed baking sheet (15x10x1) and place in the preheated oven for just a few minutes to warm up the oil--be careful to not let it start to smoke.
• In the meantime, add the wet okra a little at a time to the bag and shake until coated. If needed, you may add additional cornmeal and panko breadcrumbs -- if the okra isn't coated as much as you like. Carefully add the okra to the hot baking sheet.
• Bake for 15-20 minutes, or until tender, turning the okra halfway through baking. To get a nice golden brown, increase oven heat to broil and watch carefully, stirring as needed.

OVEN FRIED OKRA

Steps:

• Preheat the oven to 475°F.
• Line a baking sheet with aluminum foil. Pour the olive oil onto a baking sheet, and make sure all surfaces are covered. Sprinkle the oil liberally with seasoned salt and black pepper before setting aside.
• Combine the flour, cornmeal, salt and pepper in a bowl. Pour the buttermilk into another bowl.
• Working in small groups, transfer okra into the buttermilk, allowing a few moments to soak before moving into the flour and cornmeal mixture. Coat the okra pieces completely in the mix, then move to the baking sheet.
• Continue this process until all of the okra has been breaded and placed on the baking sheet.
• Bake for 15 minutes, then remove the okra from the oven, flipping with a spatula.
• Place back in the oven for an additional 10 minutes (or until cooked through.)
• Transfer to a paper towel-lined plate, and serve warm with ketchup and hot sauce.

SOUTHERN FRIED OKRA WITH CORNMEAL

Steps:

• Cut Okra stalks down to 1/4th inch pieces. Discard ends.
• Beat 2 eggs in a bowl and place cut pieces of okra directly into egg mixture. Mix well to evenly coat all pieces.
• Let okra set for about 5 minutes while oil is heating up.
• Heat at least 2-3" of oil in a saucepan until 375 degrees.
• In a separate bowl, add corn meal, salt and pepper seasoning and mix well to combine.
• Divide the okra (from the egg mixture) into fourths.
• Add one fourth of the okra to the corn meal mixture and mix well to evenly coat all sides.
• Place cornmeal covered okra into hot oil and fry until browned on both sides, about 3-5 minutes.
• Carefully remove, drain on paper towels and repeat, frying okra in batches and draining. Sprinkle with additional kosher salt as pieces come out of hot oil.
• Serve fried okra immediately while still warm.

OVEN FRIED OKRA

Steps:

• In a large pot 3/4 full of boiling,salted water,parboil okra until tender, about 5 minutes. Drain well.
• Preheat oven to 450 degrees.
• In a large bowl, beat together egg, 1 Tablespoon of water, and pepper sauce. Add okra to bowl.
• In a plastic food storage bag, combine bread crumbs,pepper, and salt.
• Using a slotted spoon,remove okra from egg mixture, allowing excess egg mixture to drip back into bowl.
• Add okra to crumb mixture in bag and rotate bag to coat okra evenly.
• On a nonstick baking sheet or large, shallow pan, spread okra in a single layer.
• Spray okra with nonstick cooking spray.
• Bake until crisp and golden brown, about 12 minutes.

OVEN-FRIED OKRA

Steps:

• Place a 10-inch cast iron skillet or rimmed baking sheet in a cold oven. Preheat oven to 425°. Meanwhile, remove stem ends of okra and cut into ½-inch-thick slices. If using whole baby okra, you can leave on the ends. Whisk egg white in a medium size bowl with a fork; add okra and toss until okra is coated. Combine cornmeal and salt and stir into okra mixture. Not all of the cornmeal will stick to okra and that's ok. Remove skillet from oven and add the oil. Spoon the coated okra into the skillet with a slotted spoon, tapping spoon on the bowl gently to let excess cornmeal fall back into the bowl. If you dump the entire bowl in the skillet the excess cornmeal will soak up the oil immediately. Bake at 425° for 15 minutes. Stir gently or flip with a spatula at 10 minutes or when the okra is lightly browned the bottom. Do not stir more than once.