I can’t believe there are only 2 more weeks of the Summer CSA. So sad! With how abundant this season has been, I’ve been able to make some really fabulous recipes. I’m pretty pumped for the Fall CSA too!
In the box:
- green peppers
- corn
- beets (!)
- watermelon
- heirloom tomatoes
- cherry tomatoes
- okra
- red potatoes
- cantaloupe
- and dem boys
A couple of weeks ago, I ate some delicious fried okra at Fat Hen. I knew I wanted to make something similar, but alas, this is a healthy food blog. And we all know how much candy I consume, so I had to find the balance somewhere.
Crunchy Baked Okra
Ingredients:
- fresh okra, cut into 1/2-inch slices
- egg whites
- whole wheat breadcrumbs
- seasoning of your choice (I used Penzey’s Mural of Flavor blend – thanks Grandparents!!)
Preparation:
Preheat oven to 375*. In a bowl, mix together breadcrumbs and seasoning. In a separate bowl, lightly beat egg whites.
Dip the okra in the egg white…
and then roll in the breadcrumb mixture until evenly coated.
Place okra on a baking sheet lined with a Silpat (or coated with cooking spray).
Bake for 15-20 minutes or until lightly browned.
Enjoy!
