| Servings | Prep Time | Cook Time |
| 6servings | 15minutes | 25minutes |
| Servings | Prep Time |
| 6servings | 15minutes |
| Cook Time |
| 25minutes |
Ingredients
- 2 C fresh okra, sliced
- 1/2 C buttermilk
- 1/2 C gluten-free flour
- 1/2 C cornmeal
- 1 tsp Salt
- 1 tsp black pepper
- 1/4 C olive oil
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Preheat oven to 475 degrees. Line baking sheet with aluminum foil. Cover surface with olive oil. Sprinkle liberally with salt and pepper. Set aside.
- Prep: rinse and chop okra. In two separate mixing bowls, 1) combine flour, cornmeal, salt, & pepper in bowl 1 and 2) pour buttermilk in bowl 2.
- Drop chopped okra in bowl of buttermilk. Let soak completely submerged for a few moments. Transfer buttermilk-coated okra to bowl 1 with dry mixture. Place breaded okra on prepared baking sheet. Continue until all okra has been coated and breaded.
- Bake for 15 minutes. Remove from oven. Flip okra with spatula. Return baking sheet to oven and bake an additional 10 minutes (or until cooked through).
- Transfer baked okra to a paper towel lined plate. Serve warm. Author, Erin Parker, suggests serving with ketchup and hot sauce.
Recipe Notes
I served this as a side for our Southern Christmas Dinner. Tasty. Reheats well.
Source: Original Oven Fried Okra Recipe from Erin Parker with the Speckled Palate
Serve with Suggestions:
Gluten-free Southern Buttermilk Fried Chicken