Spicy roasted okra (~3 servings)

Within the first year of living in Chapel Hill, I passed a culinary milestone: I tasted okra. Do we have okra in Pennsylvania? Yes, we do, but I never knew anyone who dared to make it. In fact, I grew up frightened of okra. My only connection to it was a cautionary tale, rehashed by my parents, of two unsuspecting, naive eaters being passed a slimy, gummy substance that made them both gag. I knew that trying okra could lead to dire consequences (everyone knows okra is a gateway veggie that usually leads to greener, often leafier produce), so I was in no hurry to try it myself.

But once an adult daughter moves away from her parents, she often rebels against her upbringing. Unsupervised and unapologetic, she will often take risks and experiment with things her parents may have frowned upon -- nay, gasped at -- back home. Okra, you say? Roasted and wrapped in crispy coating? Set me UP!

Truth be told, when roasted, okra is quite lovely. It lacks the mucus-like ooze (let's be honest, friends) of its boiled brethren and is instead crispy on the outside and pleasantly soft on the inside. Pair that with a spicy coating, and you've got a zesty, crunchy vegetable that will surprise even the most hesitant of okra-haters.

You will need:

  • 1 lb okra
  • 1/8 cup cornmeal
  • 1 tsp chili powder
  • 1/2 to 1 tsp chipotle powder
  • 1/4 tsp garlic powder
  • 1/2 tsp coarse salt

Steps:

  1. Preheat the oven to 450˚ F.
  2. Rinse the okra and pat it dry with a towel to remove any remaining water.
  3. Using a paring knife and cutting board, slice off the stem ends and tips of the okra pods, and then slice the pods in half lengthwise. Place the okra halves in a large zipper bag. 
  4. Sprinkle the cornmeal, spices, and salt into the bag. Seal it up and shake it gently to coat the okra evenly.
  5. Spread the okra out on a baking pan lined with non-stick foil. Bake 18-20 minutes, turning once, or until the okra is crispy and starting to turn brown.

I based this recipe on one from The Fitchen, leaving out the jalapeños (I'm a wimp), adding garlic, and subbing cornmeal for the millet flour. Besides the flavor, what I really like about this recipe is that it doesn't require any oil! Although the slimy texture disappears after the okra is roasted, it does make the cornmeal coating stick to the raw vegetables, so no oil is necessary. I think you'll be pleasantly surprised by this recipe! I know Bryan and I were!