Crispy Cajun Okra
- Details
Fried okra is a Southern favorite, known to convert okra haters into okra lovers. Likely it’s because okra fresh from the fryer lacks the abundant “slime” associated with some okra dishes. And who doesn’t love all things breaded and fried, right? Our recipe for Crispy Cajun Okra will bring in even more converts because we’ve done it all without the fryer so it’s guilt-free.
Our go-to breading method starts with a dip in cornstarch, egg whites and oil to create a gluey base for the breading. Then roast the okra on a hot sheet pan and finish under the broiler to get a crispy crust that isn’t soggy or dry. The result is a flavorful side dish for your next Gumbo or Jambalaya, or a fun passed appetizer for Mardi Gras festivities.
Crispy Cajun Okra
Ingredients
- 1 pound fresh okra
- 1 tablespoon egg white
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 1 cup fine bread crumbs
- 1 tablespoon Cajun Black, ground
- 2 teaspoons kosher salt
Instructions
- Preheat the oven to 425°. Line a sheet pan with parchment paper and set aside.
- Cut the okra in half lengthwise.
- In a medium sized bowl combine the cornstarch, egg white and vegetable oil. Whisk until the mixture forms a runny paste. This will be the glue for the bread crumbs. Add the okra to the bowl and toss until fully coated.
- In a separate bowl, add the fine breadcrumbs, Cajun Black and salt. Stir to combine.
- Add about half of the coated okra to the bowl and gently toss them in the breadcrumb mixture. Add the remaining okra and toss until coated. Evenly distribute the okra on the sheet tray. Cover any naked okra with remaining breadcrumbs.
- Roast the okra for 18 minutes and broil on high for 4 minutes or until some okra pieces get browned and blackened. Eat them hot for the crispiest crunch. This is a great recipe to try out if you have a convection oven or air fryer.
Loved the crispy okra? Have fun and use this breading method with other veggies like zucchini sticks, cauliflower or Brussels sprouts.
Beet Sourdough
Spring 2020, the sourdough frenzy started. I had very little bread baking experience and flour was scarce. There was no sourdough starter in sight, but we were in lockdown. After a legit learning curve, and …
Quesadillas with Brussels Sprouts, Cascabel Chile Oil and Salsa Macha
Our May Cookbook Club selection is Nopalito: A Mexican Kitchen, and we can hardly wait! Gonzalo Guzman, head chef as the San Francisco restaurant Nopalito, takes simple ingredients, such as vegetables, chiles and masa, and …
Creole Breakfast Corn Bread
Sunday brunch just got a down-home makeover and it is delicious! Cajun and creole seasonings offer bold bites of flavor on top of this quick and easy cornbread. As with many good things, it begins …
Big Love Buttermilk Fried Chicken
When Heather Earnhardt opened her tiny cafe, The Wandering Goose, in Seattle, she added a little bit of Southern charm and comfort to the city. From her childhood in the South with her close-knit family …
Blackened Shrimp Bites
Shrimp & grits comes in many forms, and they are all good! This version starts with polenta squares dotted with fresh thyme and layers on sauteéd collard greens with blackened shrimp on top. This recipe …
Leave a Comment