Outside the south, okra isn't truly appreciated. It's a southern staple in our summer gardens. My husband remembers eating it every night when it arrived in abundance much like the squash and string beans that seemed to go on endlessly at my home. Small pieces of fried okra where kin to popcorn but okra is more often found in New Orleans style gumbo or stewed with tomatoes and onion. The slimy texture, when cooked in a liquid acts as a thickening agent. I guess it's an acquired taste if you didn't grow up with it.
Here's a lighter oven baked version of the classic fried okra. Try it, you'll like it.
1/2 lb okra pods split down the middle
salt & pepper
1 egg lightly beaten
1 egg white (or better 1/2 cup pasteurized egg whites)
1 cup panko bread crumbs
season the split okra pods with salt & pepper
beat the whole egg and egg whites together
dip the split okra pod in the egg and then roll in panko bread crumbs
spread on baking sheet covered with parchment paper
bake at 350 degrees for 20-25 minutes until browned. sprinkle with Kosher salt when hot and serve immediately.
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