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Smashed Oven-Fried Okra Recipe

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3.9 from 72 reviews

This Smashed Oven-Fried Okra recipe offers a crispy, flavorful twist on traditional fried okra by baking and smashing the pods for extra texture. Coated in a seasoned cornmeal mixture and baked to golden perfection, this dish is a healthier alternative to deep frying and pairs perfectly with tangy Speedy Creole Comeback Sauce and fresh lemon wedges.

Ingredients

Okra and Coating

  • 1 lb. fresh okra pods
  • 2/3 cup plain yellow cornmeal
  • 1 tsp. Creole seasoning
  • 3/4 tsp. kosher salt, divided
  • 2 Tbsp. canola oil

Wet Mixture

  • 1/2 cup low-fat buttermilk
  • 1 large egg
  • 1/3 cup water

Garnish and Serving

  • Lemon wedges (optional)
  • Speedy Creole Comeback Sauce (recipe follows)

Instructions

  1. Preheat the oven: Preheat your oven to 450°F (232°C) to ensure it’s hot enough to crisp the okra perfectly as it bakes.
  2. Prepare buttermilk mixture: In a medium bowl, whisk together the low-fat buttermilk, water, and egg until well combined. This mixture will help the cornmeal coating adhere to the okra.
  3. Mix dry ingredients: In a shallow dish, combine the cornmeal, Creole seasoning, and 1/2 teaspoon of the kosher salt, ensuring an even distribution of flavors.
  4. Smash the okra pods: On a clean work surface, take one okra pod at a time and gently crush it with a rolling pin until it splits in places but remains mostly intact. Repeat this process with all the okra pods to increase surface area for extra crispiness.
  5. Coat the okra: Dip each smashed okra pod into the buttermilk mixture, then immediately transfer to the cornmeal mixture. Turn and press the pods lightly to ensure they are thoroughly coated with the seasoned cornmeal.
  6. Arrange on baking sheets: Line two baking sheets with parchment paper and place the coated okra pods evenly spaced on the sheets. Drizzle the canola oil over the okra to promote browning during baking.
  7. Bake the okra: Bake in the preheated oven for about 20 minutes, carefully turning the okra halfway through to achieve golden brown and crispy surfaces on both sides.
  8. Season and serve: Once baked, remove the okra from the oven and immediately sprinkle with the remaining 1/4 teaspoon kosher salt. Transfer to a serving platter and serve warm with optional lemon wedges and Speedy Creole Comeback Sauce for dipping.

Notes

  • Smashing the okra increases the surface area, which helps achieve a crispier texture when baked.
  • Using canola oil provides a neutral flavor and helps the breading brown beautifully in the oven.
  • Be sure not to oversoak the okra in the buttermilk mixture to keep the coating from falling off.
  • Turn the okra gently halfway through baking to avoid breaking the pods but ensure even crisping.
  • Speedy Creole Comeback Sauce adds a zesty, flavorful dip complementing the crispy okra.
  • For a spicier dish, consider adding cayenne pepper to the cornmeal mixture.

Find it online: https://flavorspath.com/smashed-oven-fried-okra-recipe/