Southern-style fried okra, no deep-frying required.
Roasting this breaded veggie in the oven cuts down on the fat without sacrificing the super-crispy crust.
Each oven-fried piece of okra is tender and crispyno slime here.
Credit:Greg Dupree; Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely
Don’t skip the Speedy Creole Comeback Sauce (recipe below).
It’s the perfect smoky, tangy sauce that will keep people, well, coming back for more.
Whisk together buttermilk, 1/3 cup water, and egg in a medium bowl.
Stir together cornmeal, Creole seasoning, and 1/2 teaspoon of the kosher salt in a shallow dish.
Line two baking sheets with parchment paper.
Repeat with remaining okra.
Dip each smashed okra pod in buttermilk mixture; add to cornmeal mixture.
Turn pods, pressing lightly to coat.
Place coated okra on prepared baking sheets; drizzle with oil.
Remove from oven, and immediately sprinkle with remaining 1/4 teaspoon salt.
Transfer to a platter.
Serve with lemon wedges, if desired, and Speedy Creole Comeback Sauce for dipping.
Speedy Creole Comeback Sauce
Stir together 1/4 cup each mayonnaise and plain whole-milk yogurt, 1 Tbsp.
ketchup, 1 tsp.
Worcestershire sauce, and 1/2 tsp.
Creole seasoning in a small bowl.
Cover and chill until ready to serve.
Active: 5 MIN.
Total: 5 MIN.
Makes about 1/2 cup
