This crispy oven fried okra is a lighter take on the Southern classic, coated in seasoned cornmeal and baked until golden and crunchy. Served with a creamy and tangy sunflower seed dip, this vegan and gluten-free okra recipe makes an easy summer appetizer, snack, or side dish.
Crispy Fried Okra Without the Oil or the Mess!
If you crave fried okra during okra season, but want a healthier option without the mess of frying, you have to try my crispy oven “fried” okra! Sliced fresh okra is coated in a vegan “buttermilk” mixture then tossed with cornmeal and Old Bay seasoning for an easy gluten free breading. It’s baked in a hot oven for just 15-20 minutes so that the breading gets golden and crisp and the okra becomes nice and tender.
While the okra bakes, you’ll have time to blend together the tangy vegan sunflower seed dip! Though the dip is entirely optional, it elevates this easy appetizer to the perfect summer side dish. While you can eat the crispy okra alone as a snack, you can also tuck them into a sandwich po’ boy style or add them to a wrap along with this jalapeno ranch and thick slices of summer tomatoes.
Fresh Okra is Key Here
Fresh okra is the best option to ensure you end up with crispy okra. Frozen okra gets mushy and makes it hard for the breading to stick. While frozen okra is great for a lot of recipes, it’s definitely not ideal here. You can find fresh okra all summer long at farmers markets as well as grocery stores.
How to Make Crispy Okra in the Oven
The key to the crispy texture is a combination of the breading, making sure the pieces of okra are spaced apart and NOT touching, and the high temperature. You’ll start by soaking the sliced okra in the vegan”buttermilk” mixture for a bit because this will help the breading stick. After 5 minutes, put the okra in a strainer and drain the vegan buttermilk.
Mix the cornmeal, tapioca starch, and Old Bay seasoning in a bowl. Add a few pieces of okra at a time, then use one of your hands to coat them in the cornmeal mixture. Transfter the okra to your lined baking sheet, making sure they don’t touch or overlap. Once you’ve finished up with all of the okra, bake until golden brown and crisp.
Change it Up to Suit Your Needs
- Not vegan or dairy free? Use 1/2 cup of buttermilk instead.
- Use your favorite sauce or dip! Instead of making the tangy sunflower seed dip, pair the healthy fried okra with your favorite dip like ranch, remoulade, or a spicy sriracha mayo.
- Don’t want to heat up the kitchen with the oven? Use the air fryer! You can cook the okra in one or two batches in your air fryer (depending on the size of the basket). Set the air fryer at 400 degrees and cook the okra for 12-16 minutes. Make sure the okra is in an even layer and NOT overlapping.
- Make it spicy! Add cayenne to taste along with the Old Bay seasoning and a few dashes of your favorite hot sauce to the coconut milk.
Serving Suggestions
If you’re hosting a summer brunch, try pairing this crispy okra with this super easy tomato frittata with corn and basil and these blueberry corn muffins. You can also add crispy oven fried okra to a grain bowl like this one with shredded bbq tofu. Or, pair it with your favorite summer sandwich like these sweet potato and tempeh pitas or a classic (vegan) BLT.
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Crispy Oven Fried Okra
- Total Time: 30 minutes
- Yield: 2 1x
- Diet: Gluten-Free, Vegan
Description
This crispy oven fried okra is a lighter take on the Southern classic, coated in seasoned cornmeal and baked until golden and crunchy. Served with a creamy and tangy sunflower seed dip, this vegan and gluten-free okra recipe makes an easy summer appetizer, snack, or side dish.
Ingredients
for the okra:
- 1/2 pound fresh okra, stems removed and sliced into 1/2-inch pieces.
- 1/2 cup full fat coconut milk, or soy milk
- 1 teaspoon apple cider vinegar
- 1/2 cup cornmeal, fine or medium
- 1/4 cup tapioca starch, or arrowroot starch
- 1 scant tablespoon Old Bay seasoning
for the tangy sunflower seed dip:
- 1/2 cup raw sunflower seeds, soaked overnight
- 2 tablespoons apple cider vinegar
- 1 rounded teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 6 tablespoons water
- 1/8 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried dill
- 1 tablespoon chopped fresh chives, optional
- sea salt, to taste
- pepper, to taste
Instructions
Preheat your oven to 450 degrees and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the coconut milk and apple cider vinegar, then add in the prepped okra. Make sure the okra are coated in the coconut milk then set this mixture aside to rest for 5 minutes.
In another medium bowl, whisk together the cornmeal, tapioca starch, and Old Bay. After the okra mixture has rested, drain out the coconut milk then gently toss the okra pieces in the cornmeal mix, a few at a time, until they are coated.
Arrange the breaded okra pieces on your baking tray so that they are not overlapping or touching each other. Bake them in the preheated oven for 15-20 minutes until the breading is golden brown and crisp. Cool for at least 15 minutes before enjoying.
To make the dip, drain and rinse the sunflower kernels then add them to a blender along with all of the other ingredients. Blend until smooth. Makes about 1 cup of dip.
Serve the warm okra with the sunflower dip, or pair it with your favorite sauce instead.
The okra will have the best flavor and texture the day it is made. Keep leftovers in an airtight container and enjoy within 2 days. Lefovers can be reheated in a 350 degree oven or the air fryer for a few minutes.
Notes
- If you’d rather use your air fryer, set the air fryer at 400 degrees and cook the okra for 12-16 minutes. Make sure the okra is in an even layer and NOT overlapping. This might mean that you have to cook it in two batches depending on the size of your air fryer.
- If your coconut milk has separated in the can, add the contents to a small pot and heat over low until the cream melts and you can easily whisk it back together into a thick milk. Remove from the heat then measure 1/2 cup for the recipe.
- If you are using buttermilk in place of the coconut milk for the okra, you can omit the teaspoon of apple cider vinegar.
- This makes a small snack sized serving for 2 to 3 people so you can easily double or triple the recipe to make it a more substantial a side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
Wow, this hit the spot. The okra stayed crunchy without frying, and the dip adds such a bright pop. I’m making a double batch next time.
I’m so happy you enjoyed it! I hate having to fry things so I loved being able to create that crunchiness in the oven.