Weekly CSA Newsletter
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Oven Roasted Smashed Okra
Crispy okra without having to deep fry? Okra that doesn’t feel slimy and also comes together quickly? Not having to cut okra pods into coins that are hard to chase around a sheet pan in order to flip over while oven ‘frying?’
No, friends, these are not pipe dreams, but rather goals well within your reach if you have a meat mallet, cast iron pan, or rolling pin available.
While deep fried or oven baked okra coins are delicious, they are fairly labor intensive and not always the best option for a quick appetizer or weeknight side dish. Instead of wrangling dozens of small okra pieces, this recipe allows you to tap into your inner Hulk and pound out the week’s frustrations. Or perhaps you have kids that turn their noses up at veggies, but might be willing to try them if they get to wield a mallet to prepare the dish? This recipe yields more than simply a tasty way to increase the surface area and thus the crunch factor of your okra. Smashed okra prep can offer up a fun filled family affair.
Recipe adapted from: https://saladinajar.com/recipes/crispy-roasted-smashed-okra/
- 1 lb. fresh okra
- 3TBSP olive oil
- Fine-grained sea salt to taste
- Preheat oven to 450 degrees F.
- After washing okra, trim the stem end, leaving only a small sliver.
- Pound okra with a meat mallet or cast iron skillet bottom. A rolling pin can be used as well by starting with the stem end and heading for the pointy end until the okra is flat and splayed. This can get messy. Placing the okra in a plastic bag can save you from having to chase down errant seeds.
- Arrange smashed okra on a sheet pan (or two if necessary), drizzle with olive oil, and stir around until all sides of the pods are covered with a thin coating of oil. Sprinkle with salt.
- Bake for 10-15 minutes or until okra bottoms are brown and crispy. Flip okra pods to allow both sides to brown. Bake for another 10-15 minutes.
- Enjoy hot out of the oven, either plain or with your favorite herbed yogurt or ranch dipping sauce.