It's like fried okra but it's baked | Crispy Oven Baked Okra | Healthier alternative

cornmeal

🥗Healthier: ground oats

💰Cheaper: polenta

Ground oats provide a gluten-free option while maintaining texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more cost-effective for high-heat cooking.

Preheat the oven to 375°F.

Line an 11 by 17 inch baking pan with aluminum foil and place a roasting rack inside.

Sprinkle 1/4 to 1/2 teaspoon of salt on the cut okra and toss gently.

In a medium bowl, whisk together 4 large eggs, 1/8 teaspoon of salt, 1/8 teaspoon of black pepper, 1/8 teaspoon of Tony Chachere's seasoning, and 1/8 teaspoon of Chef Paul Prudhomme's vegetable magic until well combined.

In a large bowl, combine 1 and 1/2 cups yellow cornmeal, 1 cup all-purpose flour, 1/2 cup plain breadcrumbs, 1 and 1/2 teaspoons salt, 1/4 teaspoon black pepper, 1 and 1/2 teaspoons Tony Chachere's seasoning, 1 and 1/2 teaspoons Chef Paul Prudhomme's vegetable magic, 2 tablespoons granulated onion, 2 tablespoons granulated garlic, and 1 teaspoon cayenne pepper. Stir until combined.

Take a small amount of the cut okra and add it to the seasoned egg batter, tossing to coat.

Remove the okra from the egg batter, shaking off excess, and add it to the seasoned cornmeal mixture, covering the bowl and shaking to coat the okra.

Spray the breaded okra with olive oil spray and toss to coat evenly.

Place the breaded okra onto the roasting rack in the baking pan, ensuring not to overcrowd it.

Spray the okra again lightly with olive oil spray before baking.

Bake in the preheated oven on the bottom rack for 1 hour and 6 minutes.

Remove from the oven and serve immediately, or reheat in an air fryer at 375°F for 3 to 5 minutes if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens