If you prefer most of your vegetables roasted like I do, this Crispy, Roasted, Smashed Okra will be right up your alley. These delectable morsels may not be overly photogenic, but the taste is worth the ugliness!
Do you have plans for the Fourth of July?
I don’t have a menu yet, but I’m pretty sure Crispy, Roasted, Smashed Okra will be on it.
At my house, we eat okra mostly in gumbo and occasionally, a fresh vegetable stir-fry. Of course, fried okra at a restaurant is a terrific treat, but who wants to break out the deep fryer at home unless it’s a very special occasion? (For me, that means one of my beloved sons is requesting fried okra for his birthday dinner.)
Now that we’re roasting and smashing okra, I’ve been eating it every week (or wanting to). Ugly green/brown okra is positively addicting.
A recipe in The Southern Vegetable Book for Smashed Fried Okra inspired me to try smashing the okra before roasting. Alternatively, you could slice them in half (too time-consuming), or stick to the smallest okra pods in the bin (sometimes there are none).
Pound fresh okra with a meat mallet or the back of a spoon (more challenging), starting from the stem end, progressing to the pointy end. Smashing will not only shorten the baking time, but will also split the pods open, allowing for more surface area to turn crispy.
Don’t want to make a mess with okra everywhere?
Put whole okra inside a closed zippered bag and pound away. The bag keeps the okra from slipping away and contains wayward seeds.
We enjoy dipping our roasted okra in ranch dressing, and I bet you will, too. The wasabi mayonnaise from Epicurious is also fabulous.
Too hot to turn on the oven?
Grill them instead. They will be just as good and you won’t heat up the kitchen.
Furthermore, the grill is faster than the oven but keep an eye on them. Even though they may look a little burned in the picture below, they are actually just perfect. The darkest places have the best flavor!
Two Parting Words of Advice:
- Be ready to eat these as soon as they come out of the oven or off the grill. The “crispy” doesn’t last long. For that reason, they make a good appetizer.
- When selecting okra, try to avoid the pods longer than three inches. They can be tough and stringy. I prefer to buy them out of a bin, not pre-packaged, where overly mature okra is easy to hide.
- 1 pound fresh okra
- 3 tablespoons olive oil
- Preheat oven to 450 degrees F.
- After washing okra, trim the stem end, leaving only a small sliver.
- Pound okra with a meat mallet, starting with the stem end and heading for the pointy end until okra is flat and splayed.
- Cover half-sheet pan (cookie sheet) with foil. Pour at least 2-3 tablespoons of oil onto pan and distribute evenly. Arrange smashed okra on cookie sheet and stir around so that okra is covered with a thin coating of oil. Sprinkle with salt.
- Bake for 25-30 minutes or until okra is brown and crispy. Turn okra about half-way through the cooking time.
- Eat immediately. The crispiness doesn't last long. We love these with ranch dressing.
If you prefer to grill, place the smashed okra into a medium bowl along with the oil. Toss to cover okra with a thin coating of oil, then salt. Carefully place okra directly on hot grill or use a grill pan, turning each piece of okra when the first side is toasty brown.
Amount Per Serving:Calories: 114 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 152mg Carbohydrates: 5g Fiber: 3g Sugar: 3g Protein: 2g