CoSozo Living

All articles

Oven Fried Okra
Sun, February 1, 2015
Oven-Fried Okra
(Makes six  ½-cup servings)

Note: Being from Alabama, I am particular about my fried okra. Whenever my stepmother made it, she started with the contents from a strainer can of bacon dripping and previously used frying oils and added whatever new Crisco she needed. She always made a double batch, because we could not resist snacking on it before dinnertime.

This recipe is for an “oven-fried” okra that is trans fat (un)friendly. It passes my muster, so it should pass yours, too.
 
Canola oil cooking spray
1 20-ounce bag frozen sliced okra, thawed
1 half-teaspoon salt
½ teaspoon pepper
2 cups yellow corn meal (only a half-cup actually adheres to the okra)
 
Preheat oven to 475°F. Line a rimmed baking sheet with aluminum foil and spray the foil generously with cooking spray. Set aside. Spray the inside of a gallon-sized food storage bag with cooking spray. Add the okra, a half-teaspoon of salt, and the pepper. Close the bag and shake to blend everything well. Let the okra rest for ten minutes to extract juice from the okra.

Add the cornmeal to the bag and shake vigorously to coat the okra. Let the bag sit for ten minutes; then, shake it up again. Using a wide mesh strainer or a colander over a large bowl, remove the okra in batches and shake off excess cornmeal into the bowl, discarding the leftover meal.

Place the coated okra on the sheet pan and continue the process until all the okra is on the pan and the pieces are not touching each other.  Spray the okra well with cooking spray. Bake for 20 minutes. Remove the pan from the oven and stir the okra, trying to turn over as many pieces as possible. Lightly spray them again. Return to the oven for another 20 minutes. Remove from oven and lightly spray the pieces again.
 
Nutritional Analysis (per serving)
Calories                        70
Total Fat                        0.5  g
Saturated Fat                0.0  g
Polyunsaturated Fat      0.0  g
Monounsaturated Fat    0.0  g
Trans Fat                       0.0

Cholesterol                       0 mg
Sodium                         197 mg
Carbohydrates                16 g
Fiber                                 3 g
Sugars                              3 g
Protein                              3 g
 
Dietary Exchanges: 1/2 starch, 1 vegetable

This recipe is brought to you by the American Heart Association’s Face The Fats program. Recipe copyright © 2007 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.

More articles

Featured Contributors

Drew Emeric Stanton (born May 7, 1984) is an American football quarterback for the Arizona Cardinals of the National Football League (NFL). He was dra...
After graduating from Michigan State University in 2002 with a Bachelors of Arts degree, Jennifer had a continuum of health issues that compromised he...

Popular Articles

No energy. Tired. Weak. Moody. Fat. Ugh.   Feeling chronically lethargic is no way to live one’s lif...
Full Blue Moon over Water
Have you ever gone to the doctor and felt like they were speaking another language when they were de...
As a doctor of chiropractic that specializes in the care of the spine during and after pregnancy, I...

Popular Blogs

Today I set out for my old stomping grounds where my husband, Jim, and I used to stay in Bangkok, in...
Every spring, I get into a mood that inspires me to go through my closet, yank out everything I own...
I first became aware of the Rohingyas when I came to Thailand a few years ago. I don't know that I c...