If you’re from the south, live in the south, or have indulged in southern cuisine, then you know how central okra is to eatin’ in the south. It’s typically eaten battered and fried but we all know that eating lots of fried stuff makes us feel like crap, makes us gain weight, and increases our risk for heart attacks and strokes.
Enter, my oven “fried” okra — a healthier take on truly fried okra that is surprisingly crispy and oh so tasty. Pair these guys with a nice salad like this satisfying kale salad topped with your favorite veggies and a lean protein. Or, keep it southern and have this okra alongside some shrimp and grits.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 20 pods okra
- 1/2 cup panko breadcrumbs
- 2 whole eggs
- 1 tablespoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup dijon mustard
- 1.5 tablespoons honey
- 1 teaspoon white vinegar
Ingredients
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Instructions
- Preheat oven to 400 degrees and line a sheet pan with foil or parchement, or spray with olive oil spray.
- Crack eggs into a wide, shallow bowl and scramble. Add half the salt and pepper and mix well.
- Place panko into another wide, shallow bowl and mix in the oregano and remaining salt and pepper.
- Dip each okra pod into the egg wash and then into the panko, rolling around to get every part coated. Place on sheet pan and bake for 20-25 minutes or until golden brown.
- Mix together the dijon, vinegar and honey and serve with okra when done.
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