Black pepper-we like to freshly grind ours!.Seasoned salt-this adds just a touch more flavor than a “regular” salt would.Cornmeal-we keep yellow cornmeal at our house, but you could just as easily use white cornmeal, too.All-purpose flour-we keep unbleached AP flour at our house, though the regular kind totally works here, too.If you don’t keep buttermilk at home, you can add a tablespoon of white vinegar or lemon juice to milk to create a buttermilk substitute. Buttermilk-this is the “bath” for the okra, and it will go into this before we dip it into the coating mixture.Use the freshest okra you can find, and chop it into bite-sized pieces. Fresh okra-while I’ve been told this recipe works with frozen okra, I have never tried that.Scroll down to the recipe card for the full measurements and instructions. In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Looking for more side dishes to serve this season? Check out my Side Dish recipe index for more ideas. More summer recipes to try: Oven Roasted Okra | Charred Corn Salsa | Cucumber Bruschetta (Easy Cucumber Appetizer) | Baked Eggplant Parmesan | Classic Potato Salad While I am hesitant to say this okra recipe is healthier than the classic (because we’re still coating it in breading and then using some oil to crisp it up), it’s definitely a more manageable recipe to make at home! It tastes like the deep fried goodness without requiring a fryer or an entire vat of oil on your stovetop. The okra is crisp and bursting with flavor! This okra recipe is the exception to my whole frying rule, and since it’s technically fried in the oven, it’s a lot less stressful than babysitting a pot of oil. So if I want something fried, I order the dish at a restaurant, and I view it as an indulgence.īecause of this, I’ve learned how to make faux-fried okra in the oven! Why I love this recipe: (Confession time: I’m terrified of setting my kitchen on fire. It’s a pleasure, and something I crave for no reason other than it is delicious. I’ve been obsessed with fried okra since my childhood. (I’ll take two slices of the strawberry cake, mmkay?) Because if you’re driving any distance for a meal, you might as well have a decadent sweet, too. We’d sometimes get dessert, too, assuming we weren’t stuffed to the gills when our meal was over. Whenever we enjoyed this Southern delicacy, we would also order hushpuppies, fried pickles and fried okra. We trekked south for special occasions, taking backroads for some fried catfish. Growing up in Memphis, we were close to the border, and it was certainly easy enough to make a trip. ![]() When I was a kid, we’d occasionally drive to Mississippi for fried catfish. ![]() We’ve established that I am a Southern girl… and I’m about to prove it again with a story of my childhood in the South.
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