By ridiculous, I mean ridiculously simple! I’ve made this for years as a seasonal staple for my family.
Since I made shrimp ‘n grits ‘n kale for our mealshare this week, I needed some accompanying vegetable dishes especially to stick with our healthy nutritional focus. Well, it proved to be a little difficult to come up with some healthy sides to go along with it!
So, since I think of Cajun food and New Orleans when I think of okra (and I think of India, of course too!), I added this to the side dish menu. Then I decided to do a butternut squash soup, flavoring it with Cajun seasoning (from Penzey’s) and croutons. That recipe proved to be delicious and loved by all in the group. The okra was roasted right before I picked up the children and set out on the kitchen counter, ready to be photographed. The kids bustled in through the mudroom to the kitchen to find this pretty fry-filled plate and promptly devoured every last one of them as their afternoon snack.
So, we had none left for dinner. I shoulda made even more!
Here’s the recipe for the Okra:
Ridiculous Roasted Okra Fries
1 pound fresh okra, washed and dried
1 teaspoon kosher salt
1 ½ tablespoons olive oil
Preheat oven to 450 F. This can take a while!
Slice about okra lengthwise in half, leaving tips and heads on (those are edible!)
Put the okra slices in a large mixing bowl and sprinkle over the salt.
Pour in the olive oil.
Using your hands coat the okra well with the oil and salt, mixing well. It is key to not use too much oil because then the okra will take longer to crisp in the oven.
Spread the okra out on a baking sheet that is either greased or lined with parchment (don’t crowd them–you may need two baking sheets).
Pop into the hot oven for 15 minutes, then, using a heat-proof spatula, toss the okra up a bit. Roast for 10 more minutes. You want the okra to be browning and crisping at the edges. Remove from oven. Taste for salt and sprinkle more if you like!
© Shefaly Ravula/ Shef’s Kitchen