Being a Southerner, fried okra is a big deal to me. I love it. I grew up eating it every summer when okra was in season (my great-grandmother, both grandmothers, and my mom all made/make a MEAN plate of fried okra). When we eat at Chicken Express (Mmmm….), I always, always order fried okra as my side. Obviously, I like fried okra a little. So, then you’re probably wondering why I’m posting a recipe for BAKED okra, huh?

Because I’m a weenie. I’m too scared to fry okra. It’s intimidating. I just know I’d screw it up. So, I just don’t attempt it. And why should I have to, when all I have to do to get a rockin’ plate of fried okra is walk down the street to my mom’s house?! I’ll learn when I’m older…. ;) (I have no doubt my mother is reading this post while shaking her head disapprovingly.)

Besides being a whooooole lot less messy, this is so much healthier for you! And the good news- while this doesn’t quite hit the bullseye (nothing but old fashioned fried okra will), it’s VERY close to the real thing. Still crunchy, crisp, and delicious! We absolutely love it.

Crunchy Baked Okra

1 bag frozen, cut okra (or fresh, if it’s in season)
2 tablespoons cornmeal
3 tablespoons panko breadcrumbs (if you don’t have panko, regular will work just fine)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon grated parmesan cheese
2 eggs

Preheat the oven to 400 degrees. Combine the cornmeal, panko, salt, pepper, and parmesan cheese in a large plate or pie dish.

In a separate plate or pie dish, beat the two eggs.
Toss the okra in the eggs until evenly coated. Then dredge the okra in the cornmeal/breadcrumb mixture.

Place on greased baking sheets. Bake for 15-20 minutes, turning the okra halfway through baking. Serves 2-4.

Recipe source: Sing For Your Supper original, inspired by The Spotted Fox.

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13 Comments »

  1. How’d you know I was shaking my head?! I have no doubt you could fry up a mean plate full of fried okra! This looks delicious and I’ll be making it soon. (Parmesan cheese, eh? That’s genius!!)

    [Reply]

    Comment by mother — October 16, 2012 @ 10:19 PM

  2. I never had okra until I married my husband, who loves the stuff! It’s no longer available in our stores but I’ll remember this for next year!

    [Reply]

    Comment by natalie@thesweetslife — October 17, 2012 @ 12:59 PM

  3. I love, love, LOVE fried okra and am so glad to have this baked version. Thanks Amy!

    [Reply]

    Comment by Kelsey — October 17, 2012 @ 1:21 PM

  4. You can also bake it whole. I like the smaller ones because they are more tender. But a little evoo, salt and pepper and bake it like you would asparagus. YUM!

    [Reply]

    Comment by Ashley T. — October 18, 2012 @ 2:37 PM

  5. I’ve only had fried okra a few times, but I loved it! So yummy. Love this baked version!

    [Reply]

    Comment by Karly — October 23, 2012 @ 8:29 PM

  6. This recipe turned out perfectly! So much easier than deep frying but still some of the crunchy without so much oil. Loved it!!!

    [Reply]

    Comment by Alieta Guntly — April 3, 2013 @ 12:38 PM

  7. How on earth does 2 Tbs of cornmeal and 3 Tbs of bread crumbs coat a whole bag of okra? When I tried this recipe it didn’t work. :( I love okra and am still on a search to find a way to bake it crispy.

    [Reply]

    amy Reply:

    If you’ll look at the picture above, you’ll see exactly how 2 tablespoons of cornmeal and 3 tablespoons of bread crumbs coat an entire bag of okra. Clearly you’re wanting a very thick coating. It’s not rocket science- add more cornmeal if you think you’d like more.

    [Reply]

    Comment by Leslie — July 15, 2013 @ 4:25 PM

  8. [...] Crunchy Baked Okra, 10 Best Okra Recipes, Slime-free Okra, All Recipes has a plethora of [...]

    Pingback by CSA Week #5 – Farm Members | locallygerminated — July 23, 2013 @ 8:57 PM

  9. I fixed this tonight and used non-stick foil and it was perfect. I actually forgot the Parmesan cheese, but did not miss it. My cookie sheet was really full so it took about 30 minutes. I will be making this again! Thanks for the recipe!!

    [Reply]

    amy Reply:

    So happy to hear it! Thanks for letting me know!

    [Reply]

    Comment by Pat — October 20, 2013 @ 7:24 PM

  10. Do you thaw the frozen okra? use it frozen?

    [Reply]

    amy Reply:

    No need to thaw.

    [Reply]

    Comment by MErwin — February 21, 2014 @ 7:13 AM

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