Comforting Oven Fried Okra Squash And Onion Recipes

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OVEN FRIED OKRA



Oven Fried Okra image

Get that fried okra flavor without frying at your home! This Oven Fried Okra recipe takes the Southern classic appetizer and make sit a little healthier by baking it in the oven instead of frying! Simple and delicious, you'll never know this Oven Fried Okra wasn't deep fried!

Provided by Erin Parker, The Speckled Palate

Categories     Appetizers & Starters

Time 40m

Number Of Ingredients 7

2 cups fresh okra, sliced
½ cup buttermilk
½ cup unbleached all-purpose flour
½ cup yellow cornmeal
1 teaspoon seasoned salt
1 teaspoon black pepper
¼ cup extra virgin olive oil

Steps:

  • Preheat the oven to 475°F.
  • Line a baking sheet with aluminum foil. Pour the olive oil onto a baking sheet, and make sure all surfaces are covered. Sprinkle the oil liberally with seasoned salt and black pepper before setting aside.
  • Combine the flour, cornmeal, salt and pepper in a bowl. Pour the buttermilk into another bowl.
  • Working in small groups, transfer okra into the buttermilk, allowing a few moments to soak before moving into the flour and cornmeal mixture. Coat the okra pieces completely in the mix, then move to the baking sheet.
  • Continue this process until all of the okra has been breaded and placed on the baking sheet.
  • Bake for 15 minutes, then remove the okra from the oven, flipping with a spatula.
  • Place back in the oven for an additional 10 minutes (or until cooked through.)
  • Transfer to a paper towel-lined plate, and serve warm with ketchup and hot sauce.

Nutrition Facts : Calories 175 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 299 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CRUNCHY OVEN-FRIED OKRA



Crunchy Oven-Fried Okra image

Crunchy Oven-Fried Okra - this recipe is a bit healthier and easier to prepare.

Provided by Sheila Thigpen

Categories     Vegetables & Sides

Time 40m

Number Of Ingredients 8

4 cups fresh-cut okra
4 tablespoons cornmeal
6 tablespoons Italian-style panko breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon grated Parmesan cheese
2 eggs (beaten)
3-4 tablespoons canola oil

Steps:

  • Preheat the oven to 425 degrees. Combine the cornmeal, panko, salt, pepper, and Parmesan cheese in a gallon-size ziplock bag.
  • In a separate bowl, gently toss the okra with the beaten eggs until evenly coated.
  • Pour oil onto a rimmed baking sheet (15x10x1) and place in the preheated oven for just a few minutes to warm up the oil--be careful to not let it start to smoke.
  • In the meantime, add the wet okra a little at a time to the bag and shake until coated. If needed, you may add additional cornmeal and panko breadcrumbs -- if the okra isn't coated as much as you like. Carefully add the okra to the hot baking sheet.
  • Bake for 15-20 minutes, or until tender, turning the okra halfway through baking. To get a nice golden brown, increase oven heat to broil and watch carefully, stirring as needed.

Nutrition Facts : ServingSize 1 g, Calories 266 kcal, Carbohydrate 21 g, Protein 9 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 94 mg, Sodium 412 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 15 g

BLONDIE'S~FRIED SQUASH, OKRA & POTATOES



BLONDIE'S~FRIED SQUASH, OKRA & POTATOES image

I ate this at a friend's house several years ago, and I've been making it ever since. The ratios of veggies can be how ever you like them. Mine changes depending what I have on hand. They make a great side for any Southern entree. In season serve some ripe thick-sliced tomatoes on the side...YUMMMMY!

Provided by Blondie Pussycat

Categories     Vegetables

Time 50m

Number Of Ingredients 8

2 Tbsp cooking oil of choice (i use canola)
2-3 small yellow crook neck squash, cubed
1 lb frozen or fresh unbreaded okra, sliced in 1/2" pieces
1 small sweet yellow onion, diced
2 c russet potatoes, peeled & cubed
1 c yellow corn meal
1/2 c all purpose flour
salt and pepper to taste

Steps:

  • 1. Prepare veggies and place in a large bowl. Add the rest of the ingredients and mix well, coating veggies well.
  • 2. In dutch oven or extra large deep skillet, heat oil on med-hi till shimmery. Add veggies and allow to brown. Turn them as they brown. After browned, continue to cook on medium to med-lo until veggies are tender.
  • 3. ~~~~~~~~~~~~~~~~~~~~~ENJOY~~~~~~~~~~~~~~~~~~~~~~~~~~~

ROASTED OKRA AND ONIONS



Roasted Okra and Onions image

Buy the freshest, firmest okra you can find. Pick pods that are no bigger than your ring finger. Slicing them lengthwise just before you roast them will keep slime to a minimum. This basic technique is very accommodating. You can add quartered yellow squash or zucchini, or even a chopped up fresh tomato. The trick is to roast the vegetables until the edges of the onion begin to turn brown.

Provided by Kim Severson

Categories     quick, vegetables, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pound okra pods, washed, capped and cut in half lengthwise
1 Vidalia (or other sweet) onion, small, sliced into crescents
Kosher salt and freshly ground pepper
2 tablespoons olive oil
Chopped fresh basil and mint

Steps:

  • Heat the oven to 400 degrees. Combine okra and onion in a bowl. Season with salt and pepper, drizzle with olive oil and toss well to coat. Roast until vegetables are just tender, 10 to 12 minutes. Toss with herbs and serve.

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