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Preheat the oven to 400°F.
Whisk together egg whites, hot sauce, salt and pepper in a medium mixing bowl.
Place cornmeal in a wide, shallow bowl or pie plate.
Add a handful of okra to the egg white mixture and stir to coat.
Transfer okra to cornmeal, shaking off any excess egg white.
Toss to evenly coat and then arrange coated okra in a single layer on a parchment-paper-lined large rimmed baking sheet.
Repeat until all okra is coated with cornmeal.
Bake okra until golden brown and crisp, 20 to 22 minutes.
While okra is baking, combine tomatoes, cucumber and vinegar in a medium bowl.
Cool cooked okra for 5 minutes, then toss with tomato-cucumber mixture, taste and adjust seasonings (adding more hot sauce as desired). Serve immediately.