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Sunday, August 02, 2015

Almond Panko Encrusted Baked Stuffed Okra

Almond Panko Encrusted Baked Stuffed Okra

Sometimes, the work involved to get the finished product seems worth the effort. Sometimes, not. I think this dish is worth the time and labor, although that depends on how many okras one wants to prepare at a time in this manner.

Nutty, crispy coating, along with spicy stuffing makes these quite the versatile finger food. I decided to make just about 15 to 16 okras at this time, just enough as an appetizer for the two adults. Kids will take the sole courtesy bite per the house rule and declare it delicious but unsuitable for them at this time.

Almond Panko Encrusted Baked Stuffed Okra

Stuffing can be anything that will fit in the slit - grated cheese, sliced onions, jalapeno, even any cooked meats as long as it is minced or chopped small enough to fit. I went with simple mint chutney and thinly sliced red onions.

Almond Panko Encrusted Baked Stuffed Okra

16 medium sized okras
1 cup seasoned Panko bread crumbs
1 cup ground raw almonds, seasoned
1 cup buttermilk
Stuffing: store-bought mint chutney, red onions

  1. Pre-heat the oven to 425 °F
  2. Slit the okra but not slice it all the way through
  3. Push a thumb through the slit to get the sides separated enough to make a smallish pocket
  4. Slather some chutney and push in a small amount of stuffing
  5. Leave the stuffed okra in a shallow bowl of buttermilk 
  6. Mix the ground almonds and Panko seasoned crumbs together and keep it handy in a plate
  7. Take a few okras at a time out of the buttermilk, press into the almond+panko crumb, turn to coat all sides
  8. Place in a greased roasting pan; fill the roasting pan with these prepared crusted okras
  9. Drizzle with oil and bake for about 20 minutes till okra is done and the crumb coating is crisp and golden brown
  10. Remove from heat, serve warm with dips and chutneys

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