Brazilian recipe
Crispy Oven-Roasted Okra
Crispy oven-roasted okra is a practical and delicious side dish, perfect for those looking for an irresistible and crunchier way to prepare this classic vegetable.
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Ingredients
400g okra (approximately 40 pods)
1 tsp freshly grated ginger (2cm piece)
1 garlic clove, finely grated
2 tsp cornmeal
1/2 tsp all-purpose flour
1/2 tsp ground cumin
1 tsp ground coriander seeds
1/4 tsp cayenne pepper
2 tbsp olive oil
Salt to taste
1 tsp freshly grated ginger (2cm piece)
1 garlic clove, finely grated
2 tsp cornmeal
1/2 tsp all-purpose flour
1/2 tsp ground cumin
1 tsp ground coriander seeds
1/4 tsp cayenne pepper
2 tbsp olive oil
Salt to taste
Where to find ingredients
Find fresh okra and aromatics in the fresh produce section of local markets or supermarkets. Cornmeal and spices are readily available in the baking and pantry aisles.
Preparation method
- Preheat your oven to 200°C.
- Wash the okra pods under running water, drain, and pat them dry thoroughly with a clean kitchen towel; this step is essential to ensure they turn out crispy.
- Slice the okra pods in half lengthwise.
- In a large mixing bowl, combine the olive oil, grated ginger, minced garlic, cumin, ground coriander, cayenne pepper, and a pinch of salt.
- Add the sliced okra to the bowl and toss well so each piece is evenly coated with the seasoned oil.
- Sprinkle the cornmeal and flour over the okra and toss again to coat the pieces uniformly.
- Spread the okra in a single layer on a large baking tray, preferably non-stick, ensuring there is enough space between the pieces.
- Bake for approximately 30 minutes, turning or shaking the tray halfway through to ensure even browning.
- Remove from the oven as soon as they are golden and crispy, and serve immediately.
Observations
This recipe turns okra into a snack or side dish with a surprisingly crispy texture. The secret lies in ensuring the pods are thoroughly dried before seasoning and using a blend of flours to guarantee that signature crunch after baking.
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