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Crispy Lemon Pepper Spiced Okra

Crispy Lemon Pepper Spiced Okra

Course Dinner
Cuisine American
Keyword healthy okra recipes, okra recipes, okra recipes not fried
Prep Time 20 minutes
Total Time 20 minutes

Ingredients

OKRA

  • 1 pound fresh whole okra rinsed
  • 1 cup cashews
  • ½ cup water
  • 3 garlic cloves
  • ¼ cup green onion roughly chopped
  • salt to taste
  • 2 cups Panko Breadcrumbs
  • 3 tablespoons olive oil maybe more if needed
  • Lemon Cream recipe used in my Baked Falafel recipe

LEMON CREAM

  • 1 cup cashews
  • juice of 2 lemons
  • ¼ cup red onion
  • 1 teaspoon ground coriander
  • salt to taste
  • ¼ cup water filtered if possible

Instructions

  1. Preheat oven to 375 F. Spread 1 – 2 tablespoons olive oil on a baking sheet.
  2. Place the cashews, water, garlic, green onion, and salt in a blender and blend until smooth. Place this mixture in a shallow bowl or on a plate.
  3. Place the breadcrumbs in another shallow bowl, or on a plate. Make an assembly line with the cashew mixture first, the breadcrumbs second, and the baking sheet third.
  4. Take an okra and place it in the cashew mixture. Make sure the okra is evenly coated with this mixture. It should be white.
  5. Next, evenly coat the cashew covered okra with the breadcrumbs. Place the breadcrumb crusted okra on the oiled baking sheet. Continue this until all of the okra are covered. It might take a while so enlist some helpers if possible! You might need more than one baking sheet.
  6. I usually dip a pastry brush (or whatever basting type of brush you have) in the remaining olive oil to coat the top of the okra. You could also use olive oil spray if you'd like. Just don't skip this step otherwise your okra might not look pretty and golden brown.
  7. Place the okra in the oven and cook for about 15 – 20 minutes. The okra should be tender, but not too mushy and golden brown.
  8. Check your okra halfway through the baking. If you notice the top of your okra is not getting brown then use tongs to flip them over on the baking sheet and finish cooking.
  9. Place all of the Lemon Cream ingredients in a blender and blend until smooth. Set aside in the refrigerator.
  10. Remove them from the oven and let cool. Dip them in the Lemon Cream and enjoy. You could also eat them over rice or couscous, topped with the lemon cream.