"The Okra Song" by Hot Tamale. Who even knew there was such an animal!
Before I even begin this post let me vent about how much I dislike this new Blogger format. I have no idea why anyone would "fix" something in a less user friendly way. Though I had rather not do it I am seriously considering changing to word press. It should not be this difficult to post a picture where you want it. For the record, blogger won and I never did figure out how to have it on the left or right with the text on the other side. Enough venting!
Thursday afternoon when I was cleaning out the fridge I found the okra I had needed to be cooked right away, so it sort of sealed the deal on what the meal would be. I was also ready to eat some, and since I can't have cornmeal, I tried a ketoized version.
When you read the recipe you will notice it calls for a mess of okra. I am just guessing but I had maybe 1/2 pound. Shoot me! I am from the south and we don't measure or weigh produce. You go out to the garden and cut whatever is ready. Then you bring it in and stick it in the fridge, repeat for several days and then you have enough for a meal. A mess is enough to cook for your family (in my case 2 people so it would be a small mess.) If I had known ahead of time I was going to post this recipe I would have counted the dang things.
Keto Okra.
A mess of okra, cross cut into slices bout 1/2 inch thick.
2 tablespoons almond flour
1/2 cup parmesan cheese
salt if needed. I don't like salt and thought the parmesan was salty enough
A mess of okra, cross cut into slices bout 1/2 inch thick.
2 tablespoons almond flour
1/2 cup parmesan cheese
salt if needed. I don't like salt and thought the parmesan was salty enough
Cut the okra and let it sit in a bowl for about 30 minutes. I stirred mine a couple of times. Normally I think the slime okra produces is horrendous but you need it for this recipe. After the okra is ready (notice how I did not use the term slimy again) mix the almond flour and parmesan cheese together, then pour it over the okra and (use your nice clean hands) toss to make sure all the pieces are covered.
Set the air fryer to 380 and preheat it for four minutes. Remove the basket and spray the insert tray with pam. Put the okra in a single layer, then spritz with pam. Stick that puppy back in, and cook for about 14 minutes. Take it out and enjoy all its crunchy goodness!
It was surprisingly good. I had very low expectations, but even TheHub liked it. Crap that I found out how to make it right at the end of okra season. If not for bad timing I would have no timing at all. It's all good I guess, since I will probably still be on keto next summer.
Give this a try. It is worth it!
Oh, this would also work on a baking sheet in a standard oven set to 375. Just be sure to spray the sheet with pam first and then spray the okra. Check after 14 minutes and if it is not crunchy continue baking a little longer.
The new blogger interface is annoying, but I think I have gotten used to it. Using a laptop or desktop computer (not an iPad or iPhone) I have managed to place images to the left or right with text flowing around them, but it involves going into the HTML interface sometimes, and I don't think the defaults are consistent. A few times when I didn't feel very patient, I gave up the effort, but lately it's been working (see my post for today).
ReplyDeletebe well... mae at maefood.blogspot.com
I noticed on your blog entry this morning and was immediately envious. I have tried over and over and finally just gave up.
DeleteWith the old blogger, you could drag your picture to wherever you wanted it. The new blogger makes it much more difficult, if not impossible sometimes, to put a picture anywhere but in the middle. It's a common complaint and no one is happy. I have spent way too much time at various times with the new blogger trying to format things and then given up.
ReplyDeleteI surrendered. I have better things to do with my time than try to re-orient a picture, but it does irritate me. I just don't understand "new" when new is more difficult than "old".
DeleteI'm not an okra fan, but have tried similar things with zucchini for my keto friendly husband. Yum!
ReplyDeleteI thought I might try it on zucchini too, and possibly onions for onion rings. I had no idea it would be so good.
DeleteThe only way you can get your official southern card is to love okra!
No I can't do okra. I got some this summer in my produce delivery and air fried it...down the disposal. I can eat it in soup but that's with a whole lot of other veggies. This week I got a head of Savoy and red cabbage so going to prep those today- cole slaw and maybe Haluski which is a fried cabbage/noodle dish.
ReplyDeleteI love haluski but we only have it a couple of times a year and only in the dead of winter.
DeleteI don't like new blogger either...lots of changes and none of them are practical. These keto okra fritters look really yummy.
ReplyDeleteThey really were good, and really crisp
DeleteMy main problem with new blogger is none of the changes are intuitive.
You will laugh I'm sure, but I have never tasted okra. I've heard it is slimy and that's enough for me.
ReplyDeleteI've sent feedback to Blogger a few times on this new format but I doubt we'll see any changes. :(
Take care and stay well.
It can be slimy, but really is not if you know how to cook it.
DeleteI despise new blogger.
When I lived in Texas, I planted okra along the fence by our pool. It's such a pretty, pretty flower. I cannot, however, bear eating it.
ReplyDeleteI love it. We have ours on the inside of our fence facing the pool. It does have a lovely flower.
DeleteI think I have eaten okra one time in my life - it's so alien to me of course because of where I live. But then I guess you don't know what reblochon is either do you? And THAT'S what makes the world so wonderful!
ReplyDeleteI do know about reblochon but have never eaten it. I am not sure it is even available here, and if I did not look at some international food blogs on occasion, I am pretty sure I never would have heard of it. I love finding new and different foods to try, and if I like them try them again.
DeleteI have never eaten okra.
ReplyDeleteCome south and we can have an okra induction party!
DeleteAdd me to those who haven't tried okra. I have very, very rarely even seen it in our stores.
ReplyDeleteAnd a huge sigh at New Blogger who broke was wasn't with their fix.
I know it is a fairy geocentric veggie in the states, but I think it is African in origin. I love it, but I grew up eating it.
DeleteI like okra when it is sauteed with dark roasted curry powder, etc. That is about the only way I make okra, but, I might try your recipe, too, one day.
ReplyDeleteLoved the okra song!
It won't grow without the flow!
DeleteI like it sautéed also, and grilled and just about any way but boiled and that is the worst!
That's quite a song! One of the few things that's going well for me in new blogger is placing photos.
ReplyDeleteLove,
Janie
Photo placement is not working for me at all. I can stick them in the middle of the page and that is all.
DeleteAfter you've put the photo in the middle of the page, click on it and some ways to make changes to the photo will show up, usually right under the photo but sometimes directly above it. On the left side of the line of ways to make changes, you should find three ways to place the photo: middle, left, right. I apologize if you've tried this method and it didn't work, but I thought I should mention it just in case.
DeleteI agree with you 100% on Blogger's new interphase. Haven't they ever heard the saying "Don't fix it if it ain't broken!"? I love okra but we cook it differently. I tried making it but wasn't very successful. Will try your method.
ReplyDeleteHow do you cook it? I generally either use the air fryer or cook it on the grill
DeleteIn my neck of the woods, we use small okras. We cook them with sauteed onions, tomatoes and lemon juice in olive oil. One needs to be very careful so that it doesn't become slimy. We try to eat it up in one sitting because when re-heated it gets slimy. Can be served cold or warm. Also, we use dried okra to make a very hearty soup with meat. Those giant size okras are not usually found over here but, now that they are getting popular thanks to
DeleteOh, and it is usually served with rice.
DeleteThe okra sounds so good, Anne. It's one of the side dishes I order when we go to Cracker Barrel. Of course, theirs is not nearly as good as homemade.
ReplyDeleteIt is good Belinda. My mother in law cooked it better than any I have ever eaten
DeleteSo far I haven't had any issues with the new blogger, thankfully. Your okra recipe sounds yummy! Have a great weekend :)
ReplyDeleteYou are one of the lucky ones, Martha! Have a great weekend too!
DeleteI do have my Southern card, but cannot abide the slime of the taste. However, I do cook it for Tommy. In Africa, I have heard, the Africans cannot believe we eat the seed pod since they eat the leaves. I don't know if it is true.
ReplyDeleteI figure since it was brought here and the people who brought it here were the first to cook it, we are eating it as they did, but who knows.
DeleteI love okra sautéed with onions. I also like fried okra, but am trying to eat less fried food now. I think air frying is healthier.
ReplyDeleteThe air fryer is really nothing more than a super fast convection oven so it really does not fry anything
DeleteI tried commenting a few times but must be having issues. My question is about what type of parmesan-the fresh shred, already shredded or th epwodered kind in green round box? I love fried vegetables, but have never had Okra.
ReplyDeleteI used the Kraft in the plastic box variety. I could have used fresh shred I guess but I had rather use it on a main dish and not a side.
DeleteYum.
ReplyDelete