Recipe: Okra nuggets

The simple recipe is a healthier take on the deep-fried version.

Posted 12:51 a.m. Sep 11, 2015 — Updated 12:51 a.m. Sep 11, 2015

Okra is in season. And Jasmine St Denny, the manger at North Hills' Midtown Farmers' Market, shares this recipe from Weelicious.com.

The simple recipe is a healthier take on the deep-fried version. (My girls love roasted okra too). Go Ask Mom will be at the market, which runs through early November, from 8 a.m. to noon, Saturday, with lots of free, family fun. Come join us!

Okra Nuggets

2 cups okra, cut into 1 inch rounds

1 teaspoon salt

1/4 cup flour

1 egg

1/2 cup cornmeal

1/4 cup Parmesan cheese

Preheat oven to 400 degrees.

Place the flour and salt in a bowl and stir to combine.

Whisk the egg in a second bowl.

Place the cornmeal and parmesan cheese in a third bowl and stir to combine.

Roll the okra in the flour and pat to remove excess flour.

Dip the flour coated okra in egg and then roll in the cornmeal/parmesan mixture to coat.

Place the okra on a cookie sheet sprayed or greased with olive oil (or Canola Oil Spray) and when all the okra nuggets are on the tray, spray again to lightly coat.*

Bake for 15 minutes or until golden.

You can freeze these before baking. When you're ready to eat, simply take them out of the freezer and put them in the oven, adding at least another 3 to 5 minutes baking time.

Go Ask Mom features recipes every Friday. For more, check WRAL.com's recipe database.

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