Oven baked okra is my spin on fried okra I grew up with enjoying. I would frequently get this fried vegetable as a side at a fast food chain called "Church's Fried Chicken" The okra would be cut into chunks called "poppers" but in this recipe, the okra is sliced down the middle.
Fried okra traditionally calls for cornmeal in most recipes, so I kept this important ingredient for texture and taste. However to make it more healthier, I substituted white flour with bennecake flour (a vintage seed similar to sesame seeds) This healthful addition gives you additional healthy protein and fat without sacrificing taste which is important. Be sure to use fresh okra for best results. To finish the dish, I brush the okra with just a few tablespoons of avocado oil.
1 pound of fresh okra sliced in half
1 egg, lightly beaten
1/2 cup cornmeal
1/2 cup bennecake flour
1/4 teaspoon chipolte powder
1/2 teaspoon of Himalayan salt or to taste
1 teaspoon of old bay seasoning
1 teaspoon of garlic powder
1 teaspoon onion powder
Preheat oven to 400F. Line 2 sheet pans with parchment paper or lightly oil.
To prepare the okra, place the sliced okra into a large bowl. Add the beaten egg and coat using a fork to toss. Set aside.
In another bowl, combine the rest of the dry ingredients and mix together.
Using your hand, shake off excess egg and dredge the okra into the flour mixture.
Place the okra onto the prepared sheet pan. Space apart so that the okra does not steam.
Bake for 15-20 minutes or until lightly browned. Flip the okra halfway through the cooking process.