Okra is an inexpensive little veggie that can replicate the crispy crunch of traditional French fries. We’ve seasoned these Baked Okra Bites to perfection and served them with a Paleo remoulade for a flavorful side or snack to enjoy anytime.
One thing that can turn people off from okra is its slimy mucilage, which only increases when the okra is wet. To avoid this, make sure to wash the okra and thoroughly dry before preparing. Roasting will further dry out the veggie, so your fries won’t be left with an unpleasant texture. Mucilage isn’t all bad, though—some like to use it as a thickener for soups and stews.
The remoulade is made with Paleo-friendly mayo and mustard. If you can’t find these at the store they’re easy to prep ahead and have on hand—just know that the mustard needs to sit for 48 hours before using. If you prefer a more classic dipping sauce you can also try Paleo Ketchup.
There are many ways to pair Baked Okra for a full meal. One classic dish to enjoy them with is jambalaya. Or you could serve with roasted chicken and a side that has a softer texture, like Garlic Mashed Cauliflower or Baked Sweet Potatoes.
TIPS:
- Baked Okra Bites also cook well on the grill! Heat your barbecue on high, use a metal skewer to hold the okra, and grill until browned, 2-3 minutes per side.
- Homemade Cajun Seasoning makes for a great spice mix to season these Baked Okra Bites with, and you can store the leftover blend in your pantry for flavoring meats and other dishes.
Dietary Restriction: Because ingredients in the remoulade are not part of an Autoimmune Protocol (AIP) diet, only the Baked Okra Bites are AIP-friendly.
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Baked Okra Bites with Paleo Remoulade
- Recipe by: Andrea Dehnke
- Serves: 4
- Meal: Side
- Serves: 4
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Ingredients
1 1/2 lb small fresh okra
2 tbsp avocado oil
1/2 tsp black pepper (AIP - omit)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin (AIP - omit)
1/2 tsp paprika (AIP - omit)
1 cups Paleo mayonnaise (AIP - omit)
2 tbsp Dijon-style mustard (AIP - omit)
1 tsp parsley, finely chopped
1/2 tsp fresh tarragon, finely chopped
2 tbsp scallions, finely chopped
Directions
Adjust oven rack to top position and preheat oven to 425°F.
Trim tops off okra and slice in half lengthwise.
To a large bowl, add okra, avocado oil, pepper, garlic and onion powders, cumin, and paprika. Toss to coat.
Arrange okra in a single layer on a baking sheet, cut side down. Roast on top rack in oven until browned and crispy, about 10-15 minutes.
While okra roasts, make the remoulade. In a medium bowl, combine mayonnaise, mustard, parsley, tarragon, and scallions. Refrigerate until ready to serve.
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