2) Wash, trim the ends and slice the Okra into 1/3 inch slices and place in a. ![]() These Cajun Oven-Roasted Okra Fries with Lemon-Garlic Aioli are absolutely delicious and dipped in the cool, lemon-garlic aioli… they are the perfect summer party appetizer or side dish! They are the type of thing that disappear quickly, so make a lot if you are having friends over. Directions 1) Preheat oven to 425 degrees standard or 400 degrees convection. Add the olive oil, salt, and pepper and seal the bag. Split each pod in half lengthwise and put them in a gallon-size zip top bag. Okra and cajun food go hand and hand so I thought what better way to marry the two (once again) and make Crispy Oven-Baked Cajun Okra Fries. Preheat the oven to 450☏ and line a large rimmed baking sheet with aluminum foil for easy cleanup. Which is what I did with these Cajun Oven-Roasted Okra Fries with Lemon-Garlic Aioli.īecause it’s summer and okra is on the shelf everywhere in Texas, I knew I needed a new okra recipe. Roast for about 15 minutes until tender and lightly crisped at the edges. Spread okra onto a sheet pan in a single layer. ![]() Place the pods face-down on the baking sheet in an even layer. Wash your fresh okra pods and slice into 1/2 to 3/4 inch pieces. Cover half-sheet pan (cookie sheet) with foil. Pound okra with a meat mallet, starting with the stem end and heading for the pointy end until okra is flat and splayed. Line a baking sheet with parchment paper. After washing okra, trim the stem end, leaving only a small sliver. Prepare the whole okra by slicing off both ends and slicing the okra pod in half lengthwise. If you didn’t grow up in the South, okra probably wasn’t on your family dinner menu ever but I am sure you’ve at least had it in Gumbo or deep-fried, am I right? Although both of those ways are absolutely delicious, it’s also super simple to oven roast okra and get it super crispy and delicious. Place the okra in a medium bowl and mix with the olive oil, garlic powder, paprika, and kosher salt. Preheat the oven to 425 degrees Fahrenheit. Growing up in Texas, homegrown okra and tomatoes were always a staple in the summertime and something that my family ate copious amounts of.
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