Ingredients
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½ c breadcrumbs (storebought or make your own with bread of choice)
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1 Tbsp freshly grated Parmigiano Cheese
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¼ c fresh parsley, finely chopped
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2 Tbsp Extra Virgin Olive Oil or Grass-Fed Butter
Fried okra is Southern comfort food at its finest. But what if we told you that you could get that golden, garlicky crunch without the fryer... and with your daily dose of probiotics? Yep, this “fried” okra skips the deep fry and leans into a crispy topping made with sautéed breadcrumbs, parmesan, fresh herbs, and our OMP Fermented Garlic. Served over a bowl of our raw, unheated fermented okra, it’s got all the flavor and none of the post-fry regret.
The magic here? We don’t even cook the okra. That means all the gut-healing probiotics, enzymes, and nutrients stay alive and thriving, helping your digestion do its happy dance. It also means you can whip this together in 5 minutes! It’s proof that a dish can be snacky and supportive of your gut health goals. Oh, and this recipe is easy to tweak for gluten-free folks too (just make your own breadcrumbs with stale GF bread). Win-win.
Instructions
Place your okra in a bowl and let it come to room temperature
Mince garlic and finely chop parsley leaves, set aside.
Heat olive oil (or butter) in a pan over low heat. Once warm, sauté the garlic for 1–2 minutes, until fragrant but not browned.
Add in the breadcrumbs, parsley and parmesan cheese and a pinch of salt.
Stir together and sauté for about 5 minutes until golden brown and crispy.
Spoon the toasty topping over your okra and serve immediately. Eat fresh and let those live cultures do their thing!
