This okra is as crispy as any fried version — but baked in the oven using zero oil.
Adapted from Healthier Southern Cooking by Eric and Shanna Jones.
Serves 4
Ingredients
- 1 lb. fresh, whole okra
- 1 1/2 t. Himalayan pink salt, divided
- 1/4 c. arrowroot flour
- 1 c. panko breadcrumbs
- 1/3 c. grated Parmesan cheese
- 1/2 t. garlic powder
- 1 t. dried tarragon
- 1 t. black pepper
- 2 large organic eggs
Preparation
STEP 1:
Preheat the oven to 375°.
STEP 2:
In a medium bowl, season the okra with 1 teaspoon of salt. Add the arrowroot flour and toss the okra to evenly coat with the flour.
STEP 3:
In another medium bowl, combine the panko breadcrumbs, cheese, garlic powder, tarragon, black pepper and remaining ½ teaspoon salt. Mix the ingredients together thoroughly.
STEP 4:
Crack the eggs into another medium bowl and whisk them together.
STEP 5:
Shake the excess flour from the okra. Place it in the egg, then place it in the breadcrumb mixture, coating it evenly. Place the okra on a large nonstick baking sheet.
STEP 6:
Bake for 15 to 20 minutes, until it is light golden brown and crispy.
