A mixture of Panko bread crumbs, corn meal, and parmesan cheese creates the coating’s crunch.
My “fried” okra recipe uses a tiny bit less oil than when pan frying, which is an added health benefit, so give it a try just once and you might never cook fried okra on the stove again!
When okra is in season, we love to make this recipe for a side dish in the summer, but it also tastes great with frozen okra. Simply defrost before breading, then prepare as instructed in the recipe notes below.
Check out my veggie pizza appetizer, this well-liked recipe for grilled salmon (it’s so simple and delicious! ), and these decadent ricotta-herb scones in place of dinner rolls if you need ideas to round out your menu. Yum!!.
Fortunately for you, I’m sharing a recipe for healthier, crunchy oven-fried okra that I just came across on the Sing for Your Supper Blog.
We enjoyed this “farm-to-table” treat at dinner the other night thanks to my father-in-law and his garden.
Just so you understand… this…just this…WAS our entire supper. Yep, just this beautiful bowl of okra. It was delicious!.
Okra tastes best when roasted, but fried okra comes in a close second. The best part is that you can use frozen okra to save time and money (no need to thaw it), making it the ideal side dish for a weeknight.
Why You’ll Love This Baked Okra Recipe
This is my favorite method for preparing okra because it is extremely flavorful and the most effective way to reduce the “slime” of fresh okra.
Okra’s slick texture may be appealing to some, but it’s safe to say that most of us don’t particularly enjoy it. The best way to lessen the substance known as mucilage in okra is to roast it. The perfect texture and reduced slime in this recipe enhance the mouthfeel while preserving the flavor.
You can eat this baked okra as a snack, serve it as a side dish, or incorporate it into a soup, salad, or gumbo. [feast_advanced_jump_to].
For this simple recipe, you only need a few basic ingredients and spices.
See the recipe card for quantities.
Line a baking sheet with aluminum foil or parchment paper.
Slice okra into ⅓ inch pieces. Discard the stems and ends.
Sliced okra is mixed with olive oil, paprika, salt, garlic powder, and black pepper in a big bowl.
Place okra on a baking sheet in a single layer.
If using fresh okra, roast for 15 minutes; if using frozen okra, roast for 25 to 30 minutes, or until the edges of the okra are browned.
Serve immediately with optional lemon slices.
