Crispy Okra
Rich in dietary fibre, collagen, vitamins and minerals such as iron, calcium, magnesium and manganese, this delicious powerhouse vegetable/fruit is one of my favorites. Bursting with polyphenols including flavonoids and isoquercetin, antioxidants, vitamin A and phytonutrients. As well as folates, vitamins C, K and B’s.
While I love a mucilaginous Okra Stew, this recipe is quick and easy to make, and the kids love it as much as I do. Delicious as an after school snack, on summer picnics, or with your cocktails and canapés.
This beautiful organic Okra is from Cottingham Farms, Easton MD.
Wash and dry Okra. Remove stems and the very tip and cut in half. Season with Extra Virgin Olive Oil, Hungarian Hot Paprika, Garlic Powder and Salt to taste. Mix well using your hands. Place on a baking dish lined with parchment paper facing down. Roast in a 450F oven for 20-25 minutes (oven times may vary) or until crisp. Serve as a snack on its own, or as part of your hor d’erves.
Served as canapés, with hard boiled Eggs and Tabbouleh Lettuce Cups.