Name: Oven Fried Okra with Sunflower Cider Dip
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1/2 lb okra, stems removed and cut into bite-sized pieces; 1/2 cup full fat coconut milk (or an equal amount of buttermilk); 1 tsp apple cider vinegar (omit if using buttermilk); 1/2 cup cornmeal; 1/4 cup tapioca or arrowroot starch; 1 scant tbsp Old Bay seasoning; 1/2 cup raw sunflower seeds (shelled), soaked overnight; 2 tbsp apple cider vinegar; 1 rounded tsp dijon mustard; 1/2 tsp maple syrup or honey; 6 tbsp water; 1/8 tsp granulated garlic; 1/2 tsp dried parsley; 1 tsp total other dried herbs (I used a mix of oregano, thyme, and tarragon); 1 tbsp chopped fresh chives (optional); salt and pepper to taste

Description

Bite-sized pieces of okra are coated in a cornmeal breading seasoned with Old Bay then baked in the oven until crispy. This gluten free and vegan oven “fried” okra is paired with a flavorful sunflower cider dip for a delightful summer appetizer or side dish!

Ingredients

Units Scale

for the okra:

1/2 lb okra, stems removed and cut into bite-sized pieces
1/2 cup full fat coconut milk (or an equal amount of buttermilk)
1 tsp apple cider vinegar (omit if using buttermilk)
1/2 cup cornmeal
1/4 cup tapioca or arrowroot starch
1 scant tbsp Old Bay seasoning

for the sunflower cider dip:

1/2 cup raw sunflower seeds (shelled), soaked overnight
2 tbsp apple cider vinegar
1 rounded tsp dijon mustard
1/2 tsp maple syrup or honey
6 tbsp water
1/8 tsp granulated garlic
1/2 tsp dried parsley
1 tsp total other dried herbs (I used a mix of oregano, thyme, and tarragon)
1 tbsp chopped fresh chives (optional)
salt and pepper to taste

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Instructions

Preheat your oven to 450 degrees and line a baking sheet with parchment paper.

In a medium bowl, whisk together the coconut milk and apple cider vinegar, then add in the prepped okra. Make sure the okra are coated in the coconut milk then set this mixture aside to rest for 10-15 minutes.

In another medium bowl, whisk together the cornmeal, tapioca starch, and Old Bay. After the okra mixture has rested, drain out the coconut milk then toss the okra pieces in the cornmeal mix until they are coated. It might get messy, but that’s all part of the fun.

Arrange the coated okra pieces on your baking tray, then bake them at 450 for 15-20 minutes until the breading is toasty and golden. Cool for at least 15 minutes before enjoying. Serve with the sunflower cider dip if you like (see below). Makes enough for 2-3 people to snack on.

To make the dip, rinse and drain the sunflower kernels then add them to a blender along with all of the other ingredients. Blend until smooth. Makes about 1 cup of dip.

Notes

To cut down on time, feel free to use your favorite store-bought dip or dressing with the okra

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: side