Found yet another use for my oven-fried pork rind coating.
Did fried okra and fried onion rings recently and both came out great!
The okra is pictured here: http://buttoni.wordpress.com/2011/0...ven-fried-okra/
The onion rings and that recipe are here: http://buttoni.wordpress.com/2011/0...icyonion-rings/
My husband wasn't home the night I did this, so I just made a very small batch, but man, this sure was good. I haven't had fried okra in about two years! This was just like eating the cornmeal breaded fried okra we all know and love!.....well, most of us, anyway.
August 13, 2011 by buttoni
This little experiment came out quite good. I suspected it would because this spiced coating has been good on every oven-fried vegetable I have tried it on so far.
It comes out of the oven very crisp, but doesnít stay that way long, so bake these right before you plan to sit down and eat. This dish is Atkins Induction acceptable.
2 c. sliced frozen okra, UNdefrosted (8 oz)
2 oz. crushed plain pork rinds
4 T. my homemade mayo: http://buttoni.wordpress.com/2009/0...ade-mayonnaise/
Ĺ tsp. my Seafood Spice Blend: http://buttoni.wordpress.com/2009/0...od-spice-blend/
You really need a non-stick baking sheet for this recipe. If you donít have one, lightly oil a regular sheet pan, but donít blame me if the okra comes out too greasy.
Preheat oven to 450ļ. Crush pork rinds (I use a food processor), discarding any hard bits that didnít crush. Pour into a medium bowl and add spice blend. Stir well. In a shallow dish or pie plate, pour the mayo. Making sure each piece of okra is separated, dip about ľ of the okra into the mayo and coat well by turning each piece gently to coat on all sides. Lift the pieces out one at a time (I like to use my ice-bucket tongs for this) and drop into the rinds. Shake the bowl to coat the okra on all sides. Using tongs, lift each piece of okra onto the baking sheet. Repeat with the next ľ of the okra, and so on until all is done. The reason you donít want to put all the okra in the mayo at one time is it may not get uniform mayo coating, which is essential for the coating to stick to the okra. Pop into the hot oven for about 15-20 minutes, remove pan and turn each piece. Pop back into oven for another 10 minutes. Dip onto serving platter and eat at once or it will lose its crispness.
Make 4 servings. Each 2 oz. serving contains:
15.65 g fat
4.35 g carbs, 1.25 g fiber, 3.1 g NET CARBS
10 g protein
268 mg sodium
137 mg potaassium
31% RDA Vitamin B12, 15% e, 30% manganese, 30% riboflavin, 12% zinc and 17% iron