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

  • Author: Michelle
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Units 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


  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!


All nutritional facts are estimated and will vary.

  • Prep Time: 20 min
  • Cook Time: 25 min
  • Category: Appetizer
  • Method: Oven


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