This crispy okra tastes just like fried okra but it’s made in the oven! It’s paleo, gluten-free, dairy-free, egg-free and AIP-friendly.

Crispy okra on plate with dipping sauce in a bowl

Crispy Oven “Fried” Okra

I was never really an okra fan until I moved to the South. Now I can’t get enough of it! I love eating it during the summer, and there are so many ways to make it. One of the most popular ways to make okra is fried okra. It’s traditionally dipped in a buttermilk batter and deep-fried.

This cleaned-up version of fried okra is actually baked in the oven and made with pork panko instead of a traditional batter! It’s dairy-free, paleo, AIP and even keto!

The Ingredients

  • Okra. Using fresh okra is best for this recipe! I haven’t tried to use frozen okra, but if you do, be sure to dab off any excess liquid.
  • Coconut milk and apple cider vinegar. This is essentially the egg substitute in the recipe that also acts as a buttermilk type of base. You’ll want to use canned coconut milk. My favorite brand is Native Forest. 
  • Pork panko. Pork panko is basically panko breadcrumbs made from pork rather than a grain! It’s the perfect grain-free and low-carb solution for breadcrumbs, and it’s way more flavorful. Thank you to Bacon’s Heir for sending me some to try out! I’ve been loving cooking with it.

How to make Crispy Oven “Fried” Okra

  • Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  • Prep the okra. Wash the okra well and chop into round bite-sized pieces, discarding the ends.Chopped okra pieces on cutting board
  • Prepare the pork panko coating by combining the panko, garlic and onion powder, and pepper. Set aside. In a separate bowl combine the coconut milk and apple cider vinegar. Set aside.
  • Coat the okra in the wet and dry mixtures. With one hand submerge a piece of okra in the coconut milk and allow the excess milk to drip off. Add the okra to the pork panko coating with your other hand and roll to thoroughly coat. Place on the baking sheet and repeat with all of the okra.
  • Bake the okra. Transfer the okra to the oven and bake for 20-25 minutes or until tender and crisp, flipping halfway through. Allow to cool slightly before enjoying.
  • Prep the dip by combining the yogurt and seasonings. Use as a dip with the okra if desired!

How do you make Fried Okra keto and without breading?

Pork panko is the best option to make fried okra keto and without a traditional breading! It’s packed with the flavor and the perfect breading that isn’t actually a breading, but is low carb!

Can you make this recipe ahead of time? How do you store it?

It’s definitely best fresh, you can store it in glass in the fridge for 2-3 days.

How do you reheat this fried okra?

I had good results reheating this okra under the broiler for a few minutes.

Crispy okra on plate with dipping sauce

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Crispy Oven “Fried” Okra (Gluten-free, Keto, Paleo, AIP-option)


  • Author: Michelle
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 lb okra
  • 1 cup pork panko
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper (omit for AIP)
  • Salt to taste (see notes)
  • 1/2 cup coconut milk
  • 1 tsp apple cider vinegar

For the optional dip

  • 1/4 cup coconut yogurt
  • 1/4 tsp turmeric
  • 1/2 tsp black pepper

Instructions

  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. Wash the okra well and chop into round bite-sized pieces, discarding the ends.
  3. Prepare the pork panko coating by combining the panko, garlic and onion powder, and pepper. Set aside. In a separate bowl combine the coconut milk and apple cider vinegar. Set aside.
  4. With one hand, submerge a piece of okra in the coconut milk and allow the excess milk to drip off. Add the okra to the pork panko coating with your other hand and roll to thoroughly coat (using a wet/dry hand keeps the dry mixtures from getting too wet). Place on the baking sheet and repeat with all of the okra.
  5. Transfer the okra to the oven and bake for 20-25 minutes or until tender and crisp, flipping halfway through. Allow to cool slightly before enjoying.
  6. Prep the dip by combining the yogurt and seasonings. Use as a dip with the okra if desired!

Notes

All nutritional facts are estimated and will vary.

  • Category: Appetizer
  • Method: Oven

Nutrition

  • Serving Size: 1 serving
  • Calories: 429
  • Fat: 25.5g
  • Carbohydrates: 12.4g
  • Fiber: 4.1g
  • Protein: 37.5g