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Goldfish-Crusted Okra with Spicy Tomato Dip

October 9, 2014 by theeverykitchen@gmail.com 1 Comment

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Goldfish-Crusted Okra | www.theeverykitchen
I’ve been writing and deleting for almost an hour now. What’s the problem? It’s that I’m trying to make okra exciting.

Personally, I get really excited about okra.


But it’s really not that exciting. It’s a vegetable. It’s green. It’s slimy. A lot of people don’t like hate it. It’s either breaded and fried, like most Southern vegetables. Or stewed with tomatoes, like a lot of other Southern vegetables. It’s not super versatile.

goldfish crumbs | www.theeverykitchen.com
fresh cut okra | www.theeverykitchen
dredging okra | www.theeverykitchen
But like I said, I personally get really excited about okra.

Me: Yeah, okra for lunch! Can I have a side of okra with, uh, another side of okra? Can you make one of those a double-portion please?

Which is totally bizarre because I barely even knew what okra was until I went to college. And then we met that fated autumn, in a building on the quad, with yellowed leaves wafting in the breeze. And thus began my love affair with this slimy Southern vegetable. Yep.

And NOW, ta-da!, I’m making it! At home, for the first time! And it turned out goooood.

Goldfish-Crusted Okra | www.theeverykitchen

Goldfish-Crusted Okra | www.theeverykitchen
Print

Goldfish-Crusted Okra with Spicy Tomato Dip

Course Side
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author my Bottomless Boyfriend

Ingredients

  • 1 6.6 oz bag Goldfish I used Cheddar Made with Whole Grains
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp crushed red pepper optional
  • 1/2 cup fat free buttermilk
  • 1 egg lightly beaten
  • 1 lb fresh okra pods trimmed and cut into 3/4 inch slices
  • 1/2 cup Prego tomato sauce
  • 1 teaspoons sriracha or as desired

Instructions

  1. Preheat oven to 450 degrees F. Coat a 9x13 in. pan with cooking spray.
  2. Pulse Goldfish in a food processor until they are the consistency of fine crumbs.
  3. Combine Goldfish crumbs, black pepper, and red pepper (if desired) in a shallow dish. Set aside.
  4. Whisk buttermilk and egg in a large bowl to combine.
  5. Add okra to buttermilk mixture and toss to coat. Let stand 3 minutes.
  6. Dredge okra in Goldfish crumb mixture.
  7. Lay okra in single layer on prepared pan. Bake for 30-35 mintues, stirring once, until okra is golden brown and crispy.
  8. To make dipping sauce: Mix Prego tomato sauce with sriracha.
  9. Enjoy!

Notes: I developed this (super simple) recipe for a Campbell’s sponsored contest. Pepperidge Farm (Goldfish) and Prego are both Campbell’s brands.

Goldfish-Crusted Okra | www.theeverykitchen
My rating: 5/5 stars. Easy, Crunchy, Filling, Healthy, Unslimy (I don’t mind the slime, but I know some folks do), Goldfish, <3 Tomato-y Dipping Sauce. Just beware – it’s not as good re-heated – the Goldfish never get quite as crunchy the second time around.

The BBF’s rating: 4.5/5 stars. He didn’t get to taste test until they were a couple of hours out of the oven, so I’ll take it!

And because I want you to have a good weekend, here’s a little treat:

Kittens!

Kittens!

 

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Filed Under: healthy, lightened up, sides, vegetarian Tagged With: baked okra, breaded okra, buttermilk, Goldfish, okra, oven-baked okra, sriracha, tomato sauce

Previous Post: « Warm Apple and Brussels Sprouts Salad with Candied Walnuts
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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

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