• 2 cups fresh okra, sliced
  • ½ cup buttermilk
  • ½ cup whole wheat flour
  • ½ cup cornmeal
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 2 TB olive oil


Preheat the oven to 475°. Line a baking sheet with aluminum foil. Pour the olive oil onto a baking sheet, and make sure all surfaces are covered. Sprinkle the oil liberally with salt and black pepper before setting aside. Combine the flour, cornmeal, salt and pepper in a bowl. Pour the buttermilk into another bowl. Working in small groups, transfer okra into the buttermilk, allowing a few moments to soak before moving into the flour and cornmeal mixture. Coat the okra pieces completely in the mix, then move to the baking sheet. Continue this process until all of the okra has been breaded and placed on the baking sheet. Bake for 15 minutes, then remove the okra from the oven, flipping with a spatula. Place back in the oven for an additional 10 minutes (or until cooked through.) Transfer to a paper towel-lined plate, and serve warm with ketchup and hot sauce. Notes Please watch your okra carefully and check on it after 10 minutes to ensure okra does not overbrown.

Makes 4 servings
Serving Size: ½ cup



Calories 114
Fat 7.5g
Saturated Fat 1.2g
Cholesterol 0.7mg
Sodium 607mg
Potassium 154mg
Carbohydrate 11g
Fiber 3g
Sugar 3g
Protein 3g

*Analyzed assuming ¼ of dry ingredient mix and 1/3c buttermilk will adhere to okra.
Adapted from: