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Crispy Oven-Fried Okra

Vegetarian Times Issue: May 1, 1907 p.67

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“Frying” okra in the oven not only keeps fat calories in check, it involves less work (no oil or fryers needed)—and you can make one big batch all at once. But most importantly, it tastes just as great as traditional fried okra.

Directions

Preheat oven to 400F. Coat baking pan with cooking spray.
Combine cornmeal, salt, pepper and paprika in bowl.
Whisk egg in separate bowl. Dip okra in egg, then in cornmeal mixture. Work in batches to prevent clumping.
Spread okra on prepared pan. Roast 30 to 35 minutes, or until crisp and lightly browned, shaking pan occasionally. Remove from pan with slotted spoon, and serve hot.

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ingredient list

Serves 4

2 cups cornmeal
1 tsp. salt
1 tsp. ground black pepper
1/2 tsp. paprika
1 large egg
1 lb. fresh okra or 1 16-oz. pkg. frozen okra, thawed

Nutritional Information

Per SERVING:

Calories	349
Protein	9g
Total fat	3g
Carbs	71g
Cholesterol	53mg
Sodium	608mg
Fiber	6g
Sugars	5g

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