When cooked as a stew, okra softens and releases its mucilage. Cut the same okra lengthwise, coat it in cornmeal, and cook it at high heat, and the result is the opposite: the outside browns while the inside stays firm. Whether okra turns slimy depends on how it is cut and how much moisture it takes on; the less water the cut surfaces touch, the less mucilage they release. That is why the okra is dried after washing and goes into the coating dry.
Crispy Okra | Oven-Baked with a Cornmeal Coating
When cooked as a stew, okra softens and releases its mucilage. Cut the same okra lengthwise, coat it in cornmeal, and cook it at high heat, and the result is the opposite: the outside browns while the inside stays firm. Whether okra turns slimy depends on how it is cut and how much moisture it takes on; the less water the cut surfaces touch, the less mucilage they release. That is why the okra is dried after washing and goes into the coating dry. dadagastro.com
4 servings 18 min + 24 min Easy 210°C oven
Step by Step
How to make it?
1
Prepare the okra
8 min
Wash the okra, spread it on a towel, and dry each piece individually. Washing before cutting keeps water away from the cut surfaces. Do not cut off the stems; use a knife to trim away only the hard, cone-shaped caps. Cut each okra pod in half lengthwise. Cutting across exposes the seed cavity completely, and that cut surface releases the most mucilage.
2
Mix the coating
4 min
Mix the cornmeal, cornstarch, salt, and red pepper flakes with a fork in a wide bowl. Pour the buttermilk into a separate bowl. The starch helps the coarse cornmeal stick to the okra; if you use cornmeal alone, the coating will fall off onto the baking sheet in the oven.
3
Coat the okra
6 min
Dip the okra halves in the buttermilk and let the excess drain off. Transfer them to the dry mixture and shake the bowl to coat every surface. Shake off any excess coating, then arrange the okra in a single layer on a parchment-lined baking sheet with the cut sides facing up. Brush the tops with olive oil; crowded pieces steam one another and none will crisp.
4
Bake
22 min
Bake on the upper rack of an oven preheated to 210°C / 410°F for about 22 minutes, turning the tray at the fourteenth minute. The okra is ready when the coating is golden, the edges have browned, and a pair of tongs can hold a piece without it bending. Transfer it to a wire rack as soon as it comes out of the oven and serve hot; cooled okra releases its moisture again.
Reminder
Do not let the coated okra sit on the tray; put it in the oven as soon as it is ready. As it rests, the cut surfaces release moisture and make the cornmeal soggy and lumpy.
Nutritional Values · 1 serving
Values are estimates
191 kcalCalories
3.7 gProtein
26.9 gCarbohydrate
7.6 gFat
4.7 gFiber
2.4 gSugar
454 mgSodium
1.3 gSaturated Fat
Protein 8% Carbohydrate 56% Fat 36%
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3.03 reviews 33% recommend it3 rated without leaving a comment
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Fırın tepsisine sıkışık dizmeyin, aralarında boşluk olmazsa buharda kalıp çıtırlamıyor. İki tepsiye yaydım, tek tepsiye sığdırmaya çalıştığım ilk denemede ortadaki bamyalar yumuşak kaldı.
Fırının ısısını sonuna doğru yükselttim, son beş dakikada kabuk sertleşti. Fırından çıkınca da tepside bırakmayın, tel ızgaraya alın; tepside kalan bamyaların altı kendi buharıyla yumuşuyor.
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