Okra oven fries from Deep Run Roots: Stories and Recipes from My Corner of the South (page 405) by Vivian Howard

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Notes about this recipe

  • abrownb1 on July 18, 2025

    A recipe for okra haters! This method totally avoids the slimy texture and love the coriander. Definitely serve with ranch or something creamy and I agree it was more of a snack since it cooks down a lot. My okra were huge and ones that were closed to 6 inch were a bit tough so I'd probably keep to ones smaller than 4" in the future.

  • MelMM on February 03, 2019

    These are comparable to my standard roasted okra, but cut lengthwise, so they get extra-crisp. I've also cut okra this way to fry it. Anyway, this recipe produces perfectly crisp slivers of okra. If you aren't up for doing the tempura okra on p. 410, but are intrigued by the ranch ice cream that goes with that recipe, this is a good alternative.

  • hillsboroks on August 30, 2017

    I agree with Stockholm28 that these are more of a snack than a side but boy are they delicious! And this is a fabulous way to use up bunches of okra from the garden. We also thought there was way too much salt. Next time I will cut it in half or less. We made a half batch and dipped them in a bit of ranch dressing and my husband loved them. I found that using larger okra worked better. The 4" ones survived in the oven much better than the 2" ones. The best bet might be to separate them by size and adjust the cooking time down for the small ones.

  • stockholm28 on July 25, 2017

    This recipe is really a snack food, I cut back on both the salt and coriander, and thought it was too much salt, although I still ate them all (I made 1/4 of the recipe). There is absolutely no slime. They are just crispy little okra sticks.

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