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Love is in my Tummy

Plant-based flavor

August 31, 2016 By Tina Dawson 12 Comments

Baked Okra ‘fries’

Baked Okra Fries

You may hate Okra, you may love Okra, or you’ve probably never heard of Okra – no matter the case, you’ll still love these Baked Okra ‘Fries’. Crispy, crunchy, spicy, sweet and utterly delicious PLUS it’s BAKED!

I was at the supermarket the other day grabbing some Okra from its bin and an Asian woman came up to me and wanted to know why I was breaking the tail before picking each one up. So I explained to her the ‘art’ of picking up a perfectly tender okra – when you try to bend the tail firmly, it breaks apart with a sharp ‘snap’. She then started talking about how she’s the only one in her family who likes Okra, her kids don’t even know about this vegetable so she doesn’t get to cook it at home at all.

Which got me thinking – Okra or Lady’s Finger gets such a bad rap among vegetable eaters because of it’s slimy mushiness. As harmless as it looks, when you cut it open and God forbid there’s even the tiniest trace of moisture on the knife or the chopping board, the slime factory gushes open and it becomes your worst nightmare!

Okra = Brain Food

As a child, I wasn’t too fond of Okra either, and my mother tagging it as ‘brain food’ did not help the case one bit. But it’s actually true – Lady’s finger is rich in Folate or Vitamin B9 which improves your brain’s function by helping it produce some very essential compounds, even helping boost memory. It is also rich in fibre, helps control diabetes,  great for foetal development,  great for heart disease and so much more! I turned around on it in my late teens, and have found several ways to enjoy it quite well!

Baked Okra Fries

The Key to Slime-Free Okra

If sliminess if the only thing that’s keeping you away from this awesome vegetable, here are some ways you can keep the slime away, at least most of it:

  1. Wash and pat dry the Lady’s finger (Okra). No water outside gets you one step closer to not getting water inside. Also, make sure your knife and chopping board are also bone dry.

Baked Okra Fries

2. Cut it open. See! No slime! Since we’re gonna bake it crisp, I cut it length-wise, so it looks like fries. Traditionally, it’s almost always cut horizontally into circles.

Baked Okra Fries

Season with flour and spices – the flour will soak up any trace of slime and make sure that the final product is super crisp! The seasoning is for added taste – if you don’t want the spices, leave it out and you’ll end up with sweet and crisp fries instead.

Baked Okra Fries

Transfer to a baking sheet and line them up neatly. The less piled they are, the crisper they’ll become.

Baked Okra Fries

Enjoy your crisp, non-slimy Okra fries – extremely healthy super food served up in it’s best possible form!

Baked Okra Fries

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

Fun tip for parents:

To get kids interested in Okra (Lady’s Finger), while chopping them, don’t discard the head and tail that generally gets chopped off. Instead, stick them to children’s faces using just the slime as glue – they’ll have gross green stuff on their faces, everyone laughs and they are no longer scared of Okra anymore! 🙂

Baked Okra ‘Fries’

Created by Tina Dawson on August 30, 2016

Baked Okra Fries

  • Prep Time:5m
  • Cook Time:20m
  • Total Time:25m
  • Serves: 2
  • Yield: About 80 fries

Ingredients

  • 20 long lady's finger (Okra)
  • 4 tbsp. chickpea flour (besan)
  • 2 tbsp. rice flour
  • 1 tsp. red chilli powder
  • 1/4 tsp. turmeric powder
  • a pinch of cumin powder
  • a pinch of baking soda
  • Salt, to taste
  • 2 tsp. oil + oil spray
  • a few teaspoons of Water

Instructions

  1. Preheat oven to 450°F/230°C. Line a medium baking tray with foil.
  2. Wash and pat dry the lady's finger. Slice the lady's finger lengthwise into quarters. Make sure the knife and chopping board are clean and dry.
  3. Toss in all the flour, spices, salt and oil
  4. Add just enough water to moisten the flours to stick to the okra. About a teaspoon at a time. Too much water will ruin the fries, so use sparingly.
  5. Transfer to the baking tray, lining them up in rows, making sure they don't touch each other.
  6. Bake at 450°F/230°C for about 20 minutes. Keep an eye after 15 minutes and ensure they don't burn. The thin parts around the tail start to burn first.
  7. Cool slightly on a wire rack before serving immediately.
  • Print
Baked Okra Fries Pin

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Filed Under: All Recipes, Appetizers, BAKED not Fried, Cuisines, Dips and Sides, Indian, Snacks, Table for two, Vegan, Vegetarian Tagged With: Baked Fries, Bhindi, Ladys Finger, Okra

Previous Post: « Using and Storing Tamarind
Next Post: Kathirikkai Kuzhambu (Brinjal curry) »

Reader Interactions

Comments

  1. Rosie says

    September 12, 2016 at 3:46 pm

    Definitely worth a try! Look good

    Reply
    • Tina Dawson says

      September 12, 2016 at 5:22 pm

      Thanks Rosie!

      Reply
  2. Tara says

    August 31, 2016 at 12:11 pm

    I’ve never had okra fries before. They look amazing! I love that you included all the tips on working with and cooking okra. So helpful.

    Reply
    • Tina Dawson says

      September 1, 2016 at 9:27 am

      Aww thanks Tara! Give it a go, you’ll love it!

      Reply
  3. Tracy | Baking Mischief says

    August 31, 2016 at 12:00 pm

    I love all your tips for non-slimy okra! I always see it in the grocery store, but have never tried it because I heard it was slimy. Totally going to try this now, and I mean, anything you can bake into fries is fine by me. 😉

    Reply
    • Tina Dawson says

      September 1, 2016 at 9:28 am

      Perfect Tracy, just remember, do not let water get anywhere near it and you’ll be fine! 🙂

      Reply
  4. Dannii @ Hungry Healthy Happy says

    August 31, 2016 at 11:40 am

    I only tried okra for the first time a few months ago, but we are really in to it and always looking for new ways to use it.

    Reply
    • Tina Dawson says

      September 1, 2016 at 9:28 am

      Yaaay! I hope you like this form too! 🙂

      Reply
  5. Christine | Vermilion Roots says

    August 31, 2016 at 10:54 am

    What a great way to eat okra, Tina! It’s one of my faves. I’m really curious about the texture of okra fries. Guess I’ll have to try making them soon. 🙂

    Reply
    • Tina Dawson says

      August 31, 2016 at 11:07 am

      Really Christine! Oh you must try these. They’re sinfully crisp, yet baked!

      Reply
  6. sue | theviewfromgreatisland says

    August 31, 2016 at 10:29 am

    Your anti-slime tips convinced me that I need to try these!

    Reply
    • Tina Dawson says

      August 31, 2016 at 11:07 am

      Oh you absolutely must Sue! I can see how the slime can be a deterrent. Take that away and it becomes quite harmless. 🙂

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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