When you think of okra, do you think slime? I do, and then it’s followed by a “blech”. However, I’ve always liked fried okra. Well, okay, I’ve always liked just about fried anything, but okra, breaded and deep fried till crispy, then coated in ketchup? Yes, that is the bomb, and don’t worry, when I drown it in ketchup, I use a fork. Usually, it’s sharing a plate with chicken fried steak, mashed potatoes and gravy, but we’re not going there anymore. (except on super secret, highly illicit food fantasy binges). So, I tried roasting okra because, as you may or may not know, I’m not a veggie fan. Well, I am now. This diet requires 4 cups (or at least as much as I can muster) a day. I LOVE okra. There, I’ve said it to the universe.
Here’s what I do:
Preheat oven to 350
Chop okra cross-wise as if you were going to deep fry (sigh)
Spray a cookie sheet with olive oil
Throw on the okra, and try to spread those slimy buggers so there’s one layer
Sprinkle with sea salt (or Ideal Protein Salt)
Put in oven for 15 or more minutes, until they’ve shriveled and look and feel crunchy
Taste for salty accurateness, add more if needed
Scrape into a bowl and dig in with those fingers.
“Look Mom, no slime!!” Enjoy!