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    3 pt. Oven Fried Okra and Tomatoes


    Source of Recipe


    WW Magazine July 1998

    List of Ingredients




    1/4 cup low-fat buttermilk
    1/4 cup egg substitute
    3/4 pound fresh okra
    2 1/2 cups seeded cubed green tomato
    3/4 cup yellow cornmeal
    1/2 cup all-purpose flour
    1 tsp salt, divided
    1 tsp paprika
    1/2 tsp sugar
    1/4 tsp ground red pepper
    1/4 tsp garlic powder
    Cooking spray

    Recipe



    Combine buttermilk and egg substitute in a bowl; stir well. Cut okra crosswise into 1/2 inch slices. Add okra and green tomato to buttermilk mixture, stir well. Let stand 10 minutes. Preheat oven to 400¼. Drain okra-tomato mixture; discard milk mixture. Combine cornmeal, flour, 1/2 tsp salt, and next 4 ingredients in a large zipper bag. Add okra-tomato mixture to cornmeal mixture 1 cup at a time. Seal bag and shake to coat.

    Place breaded mixture on a jelly roll pan heavily coated with cooking spray, spreading evenly. Repeat until all is coated. Lightly coat top of okra mixture in pan with cooking spray. Bake at 450¼ for 10 minutes. Remove from oven; stir gently and recoat okra mixture with cooking spray. Bake and additional 5 minutes or until golden brown. Sprinkle with remaining 1/2 tsp salt. Serve immediately.

    Yields: 5 (1cup) servings
 

 

 

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