I try to grow okra in my Up North garden every summer. Once in a while I get lucky and pick a few sparse cups of this delicious, versatile veggie. Most summers, well… trying to grow okra Up North is a bit like trying to grow rhubarb Down South. Some plants just know when they’re a long way from home!
Lucky for me, I have a brother-in-law Down South with a garden the size of a small farm. He’s generous in sharing vegetables (and I think he’s more than a little amused by my tiny okra plants). Whenever I am gifted with okra from Down South, I try different cooking techniques. Southern cooking is a mystery to me.
So, what’s an Up North gal to do?
In this recipe, we’re treating okra the same way I would treat eggplant strips or calamari. The result is tender on the inside, lightly crunchy on the outside, pleasantly seasoned, and very low in fat. Topped with a bit of parmesan cheese and red sauce, these little okra bites are fabulous. Try something new today!
4 cups fresh okra, sliced into bite size pieces
1 egg, beaten
1/2 cup yellow cornmeal
1 teaspoon salt
2 tablespoons coconut oil
1/4 cup shredded parmesan cheese
1 cup of red sauce (such as Roasted Garlic Tomato Sauce) for dipping
Step 1) Coat a baking pan with shallow sides using 2 tablespoons of melted coconut oil.
Step 2) Pour beaten egg over okra pieces and toss with a fork to coat evenly.
Step 3) Sprinkle cornmeal, salt, and paprika over okra. Toss with a fork to coat evenly.
Step 4) Bake in a preheated 375 degree oven for 30 minutes. Turn okra over with a spatula after 15 minutes.
Step 5) Transfer okra to a serving plate. Sprinkle with parmesan cheese while still hot. Serve with red sauce.