Friday, August 12, 2011
Okra. You either love it or hate it. I love it. For those who dislike okra, "slimy" is the word associated with it most often. This recipe is anything but slimy, I promise.
I bought some lovely okra last weekend from Local's Produce Market. I got the idea for this recipe from Sonic Drive-In. Yes, that Sonic. If you have ever eaten their fried onion rings then you know how good they taste. Unless they have changed their recipe since the 1970s, they prep the rings by dipping the cold onion rings in the same vanilla ice cream milk they use to make their soft vanilla ice cream. The rings are then dipped in a combination of corn meal and flour and given time to dry.
So, I gave it a try only I took a shortcut and used a box of yellow corn muffin mix I needed to use. It turned out pretty good but a little too sweet for me. I do think kids might like it - the okra is not slimy, it has a touch of sweetness, and it is a finger food. It might just be one way to get children to eat - or at least try - their okra!
Recipe adapted, Ethnic Spicy Food and More
1 cup heavy cream
1 cup yellow corn muffin mix
1 pound okra
1 teaspoon cayenne pepper, optional
1 teaspoon kosher salt
1. Preheat oven to 450-degrees.
2. Wash and cut tops off okra. Slice okra in half lengthwise. Pour milk into bowl, add sliced okra, and coat okra thoroughly.
3. In a plastic bag, place the corn muffin mix, cayenne pepper and kosher salt. Using a slotted spoon, take the okra out of the bowl of cream and allow the excess to drip. Add the okra to the plastic bag mixture, close, and shake to coat evenly.
4. On a nonstick baking or cookie sheet, spray the pan with cooking spray. Spread the okra evenly into a single layer. Cook until crisp and brown in color, about 15 minutes. Turn okra halfway through cooking.
5. Serve immediately.
Notes: Hot sauce is good with this.