Zesty Baked Gluten Free Corn Free Okra Recipes
ZESTY ZUCCHINI CORN CAKES
Ready to eat in only 15 minutes, our golden brown Zesty Zucchini Corn Cakes are the perfect choice for a tasty side or vegetarian brunch option.
Provided by By Brooke Lark
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
- Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
- Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.
Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 6 g, TransFat 1 g
ZESTY BAKED GLUTEN-FREE, CORN-FREE OKRA
Gluten-free, corn-free oven-baked okra. Serve with taco sauce if you like.
Provided by Tanja Rouintree
Categories Vegetable Side Dishes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Toss okra and grapeseed oil in a large bowl. Mix gluten-free flour, paprika, salt, oregano, thyme, chipotle powder, and pepper in a small bowl. Add flour mixture to okra and mix well to combine. Spread in one layer onto the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Stir and bake until crisp, 10 to 25 minutes more. Remove from the oven and let stand for a few minutes so that the crispy parts release from the foil.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 18.2 g, Fat 4.2 g, Fiber 4.4 g, Protein 3.3 g, SaturatedFat 0.4 g, Sodium 296.8 mg, Sugar 1.5 g
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- Chop the okra. In a bowl mix the batter ingredients. It should be the consistency of thick buttermilk. Add a few tsp more water or flour if needed.
- In another bowl, mix all the breading ingredients well. Preheat the oven to 425 degrees F / 220ºc.
- Add chopped okra, a half cup at a time into the batter bowl, remove using slotted spoon, tap to drop the excess batter, Transfer to breading bowl. Move the pieces around to coat, transfer to baking sheet. I put a lid on the breading bowl and move it around. This works if you ensure that there is not too much excess batter on the okra pieces. Repeat for all the okra.
- Spray oil on the breaded okra. Bake at 425 degrees F / 220ºc for 20 to 23 minutes or until golden.Serve warm with chutneys, ketchup or sauces of choice! or add to salads or dal bowls.
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