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Crispy Cajun Okra

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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.

Loved the crispy okra? Have fun and use this breading method with other veggies like zucchini sticks, cauliflower or Brussels sprouts.


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