Meet your favorite new health snack! Air-Fryer Okra takes no time at all to prepare—and will be eaten in half that!
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I was introduced to okra when I began to explore Southern cuisine—Creole and Cajun, in particular. I didn’t know what to make of it. I mean, I knew what to make WITH it—okra is an excellent addition to gumbos and other soups—but I couldn’t figure out where to categorize it in my mind. Was it a fruit? A vegetable? Could it be eaten alone, or would it only ever feature as a supporting player in my broth? Heck, I had barely had a taste of it raw.
Since our somewhat underwhelming introduction, okra and I have become fast friends. Yes, it still shows up all the time in my soups when I need a flavorful thickener, but I’ve also given it star vehicles, like this recipe we have today. Along with our air fryer acting in a supporting role, this okra will shine. We dust it in seasoning and make it into a snack in a matter of minutes. If you aren’t familiar with okra, this recipe is a delicious icebreaker.
Is Air Fryer Okra Healthy?
Okra on its own is very healthy. It contains a long list of vitamins, minerals, antioxidants, and fiber. It’s also good for your heart and your brain, including your memory. Thanks to the air fryer, we don’t need to cook them in a lot of oil, and the oil we do use is avocado oil, which contains healthy fats. It’s suitable for vegetarian and vegan diets, as well as paleo, gluten-free, and low-carb/keto diets (just don’t overdo it with the arrowroot powder, keto followers).
What Exactly IS Okra?
Ha… I bet you’ve been dying to ask that question from the moment you saw the recipe title, amiright? Well, okra is a fruit, though you may have figured it for a vegetable had I not told you that. It’s a slender green tube, which explains why they are sometimes called lady fingers. They have little pods of seeds inside and turn slimy when cooked. This is why they are often used as a thickener in soups. They are native to hot countries (e.g., India, Egypt, Cameroon, Mexico) but are also harvested in southeastern states, such as Florida and Louisiana, where they are featured in gumbos.
INGREDIENTS
- 1 lb. okra washed, dried, and cut in half lengthwise
- 2 tbsp avocado oil
- 3/4 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp chili powder
- 2-3 tbsp arrowroot powder
INSTRUCTIONS
Toss
Mix okra with avocado oil in a bowl.
Season
Add spices and arrowroot powder, tossing to coat the okra evenly.
Arrange
Lay the okra in the air fryer in a single layer for optimal air flow.
Air Fry
Cook at 400°F, shaking or rotating halfway for even crispiness.
Serve
Enjoy the crispy okra as a side or snack.
Devour!
FAQs & Tips
Let the okra cool then store them in an airtight container in the fridge for up to four days. You can also freeze them for up to three months. Use the air fryer to reheat them to the desired level of crispness.
Any good snack deserves an equally good dipping sauce, right? In the case of air-fryer okra, I recommend a spicy aioli made with mayonnaise, minced garlic, lemon juice, and a dash of hot sauce or sriracha. If you’re not a fan of creamy sauces (or heat), try this soy ginger option: soy sauce, rice vinegar, grated ginger, minced garlic, sesame oil, and a sprinkle of sesame seeds. It reminds me of what is typically used with edamame (which kinda reminds me of okra).
Pat the okra dry before frying. The moisture could be preventing it from crisping up. Don’t overcrowd the basket; the air needs space to access all the okra from all angles. Don’t overdo it with the oil. Just a bit is required. And cook the okra at the right temperature for the right amount of time. If the heat isn’t high enough or you remove the okra before the prescribed time, they could be softer than you might like them.
You can, though I recommend letting it thaw first then taking a paper towel to it to absorb as much of the moisture as possible. If you cooked them straight from frozen, you may end up with saturated (i.e., mushy) okra.
No, they will open naturally when exposed to heat. You can, however, slice them up or halve them. This will grant the air fryer more surface area to crisp up and, if you have small hands or a small mouth (or feeding these to someone who does!), may make them easier to toss back. Taking a knife to them, though, isn’t necessary.
Yep. When they warm up, their mucilage (a naturally sticky substance) softens and gets released. Their texture is the divisive quality that will either make you fall in love with them or have you running out of the kitchen. Any child who will give them a chance is very open-minded.
Serving Suggestions
What else can you do with okra? Apart from eating them as a lightly breaded snack out of the air fryer and using them in soups, stews, and gumbos as a delicious thickener, you can also boil, roast, or pickle okra. They go well in a curry or a stir-fry, and can even be sliced up and dehydrated in the air fryer and turned into okra chips. They’re healthy and multi-functional, so have fun with them.
Air-Fryer Okra
Ingredients
- 1 lb. okra washed, dried, and cut in half lengthwise
- 2 tbsp avocado oil
- 3/4 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp chili powder
- 2-3 tbsp arrowroot powder
Instructions
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In a large bowl, combine the halved okra with avocado oil, ensuring each piece is lightly coated.
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Season the okra with kosher salt, garlic powder, cumin, coriander, turmeric, and chili powder, then sprinkle with arrowroot powder to coat evenly.
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Arrange the okra in a single layer in the air fryer basket or on the tray avoiding overlap for even cooking.
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Air-fry at 400°F for 20 minutes. Don’t forget to shake the basket halfway through.
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Once the okra is golden brown, remove it from the air fryer and serve immediately.
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DEVOUR!
Nutrition
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