Air Fryer Okra (Print version)
Crispy Air Fryer Okra with a seasoned cornmeal crust, tender centers, and no deep-fryer cleanup.
# Ingredients:
For the okra
01 -
1 lb (450 g) fresh okra, stems trimmed and sliced into 1/2-inch pieces
02 -
1/3 cup (42 g) all-purpose flour
03 -
1 large egg, beaten
04 -
1 tablespoon buttermilk or milk
05 -
2/3 cup (95 g) yellow cornmeal
06 -
1/3 cup (20 g) panko breadcrumbs
07 -
1 teaspoon Cajun seasoning
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon smoked paprika
10 -
1/2 teaspoon kosher salt, plus more for serving
11 -
1/4 teaspoon black pepper
12 -
Avocado oil spray or olive oil spray
For serving
13 -
Ranch, remoulade, or spicy mayo, optional
14 -
Lemon wedges, optional
# Instructions:
01 -
Preheat the air fryer to 400°F for 3 minutes. Lightly coat the basket with oil spray.
02 -
Pat the okra very dry, trim the stem ends, and cut the pods into 1/2-inch pieces.
03 -
Place flour in one shallow bowl. Whisk the egg and buttermilk in a second bowl. Mix cornmeal, panko, Cajun seasoning, garlic powder, smoked paprika, salt, and pepper in a third bowl.
04 -
Working in small batches, toss okra in flour, dip in the egg mixture, then coat with the cornmeal mixture. Shake off loose crumbs.
05 -
Arrange okra in a single layer. Spray the tops with oil and air fry for 10 minutes. Shake the basket, spray any dry spots, and cook 3-5 minutes more, until golden and crisp.
06 -
Sprinkle lightly with salt while hot. Serve right away with lemon wedges and dipping sauce if using.
# Good to know:
01 -
Cook in batches for the crispiest texture.
02 -
Best eaten hot within 10 minutes of cooking.
03 -
Frozen okra can be used if thawed and dried well.