Beas Oven Fried Okra Recipes

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Place a baking rack on top of a baking sheet or sheet pan.
• Cook the frozen okra in the microwave using your microwave's frozen vegetable setting, or on high for 8 minutes. Drain and cool on paper towels, about 5 to 10 minutes. Spray generously with butter flavored cooking spray. Add the cornmeal, panko bread crumbs, garlic salt, and pepper to a plastic food storage bag. Place the okra into the bag and shake to coat the okra with the cornmeal mixture.
• Remove the okra from the bag and spread it on the prepared baking rack. Bake in the preheated oven until golden brown and crispy, about 15 to 20 minutes.

Steps:

• Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
• Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don't want it to brown as much, set the oven at 400 degrees.
• Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil and spray lightly with cooking spray.
• Place frozen okra and onion on the prepared baking sheet; drizzle with canola oil. Combine onion powder, garlic powder, ginger, turmeric, curry powder, paprika, and salt in a bowl. Sprinkle over vegetables and toss to coat.
• Roast in the preheated oven until tender, about 34 minutes. Remove from the oven and garnish with cilantro.

Steps:

• In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

Steps:

• Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.

Steps:

• Preheat oven to 350 degrees.
• Spray a cookie sheet or jellyroll pan with non-stick cooking spray.
• Combine corn meal, salt and pepper.
• Wash okra; drain.
• Trim ends and cut into 1/2 inch slices.
• Dredge in corn meal mixture to coat well.
• Okra should be moist in order for corn meal to adhere.
• If necessary, rinse okra again in water before dredging.
• Spread okra in a single layer in prepared pan.
• Bake for 30 to 40 minutes or until crisp, stirring occasionally.

Steps:

• In a Dutch oven, cook bacon and sausage over medium heat until bacon is crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , Cook onion and green peppers in the drippings until tender. Stir in the water, beans, tomatoes, tomato paste, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bacon and sausage; cook 10 minutes longer., Stir in okra. Cover and cook for 8-10 minutes or until okra is tender. Serve with rice if desired.