Crispy Okra Snack
A crunchy, guilt-free snack that turns okra into a moreish treat.
This crispy okra is a different way to serve okra, away from the usual stew: it is tossed with spices and a little starch, then roasted in the air fryer or oven until golden and crunchy. Served with a labneh and pomegranate molasses dip, it makes a light appetizer or a healthier snack.
How to Prepare
Wash and dry the okra well.
Toss the okra with garlic powder, onion powder, paprika, black pepper, salt, the cornstarch and a splash of olive oil.
Arrange in the air fryer and cook on the potato setting for about 25 minutes (or in the oven on the middle rack at 190C, top and bottom heat), until browned and crisp.
Mix the labneh or yogurt with pomegranate molasses for the dip.
Serve the crispy okra hot with the dip.
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Dry the okra thoroughly before seasoning so it crisps up instead of steaming.
Ingredient Swaps
Fresh or frozen okra both work, as long as it is dried well to guarantee crispness. If starch is unavailable, cornflour is a good substitute for the crunchy coating. The dipping sauce can also be made from tahini or garlic yogurt instead of labneh and pomegranate molasses.
Common Questions
How do I make sure the okra turns crispy?
Dry the okra well after washing and toss it with starch, as excess moisture prevents crisping.
Can it be cooked in the oven instead of the air fryer?
Yes, bake it on the middle rack at around 190 degrees until browned and crisp.
Why is starch added?
The starch forms a light coating around the okra that gives it a crunchy texture after cooking.
Is the recipe suitable as a healthy appetizer?
Yes, it is cooked with very little oil compared to traditional frying.
Which sauce suits it best?
A labneh or yogurt dip mixed with pomegranate molasses pairs well for a sweet-tart flavour.
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