Go Back

The Best Harissa Okra Fingers

A yummy snack with perfect proportion of spice and crunch to enjoy the beloved okra
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Snack
Servings 4 people

Ingredients
  

  • 1 cup Chickpea flour
  • 1.5-2 Tbsp Harissa paste add full 2 Tbsp if you prefer more spice
  • 1 tsp Salt
  • 2 tsp Dry mango powder optional , added a slight tanginess
  • 2 tsp Orange zest- just use a grater to grate orange skin optional
  • 1.5 cup Water
  • Breadcrumbs whole wheat preferred
  • about 20 Fresh Okra

Instructions
 

  • Rinse and pat dry okra. Once dry completely, cut the top and the bottom end off.
  • In a bowl , mix the chickpea flour, harissa paste, salt, dry mango powder, water. Stir to make a thin pancake batter. If you need, go ahead add 2-3 extra Tbsp water.
  • In a separate small bowl, slightly wider than your longest okra, add the bread crumbs.
  • Preheat oven to 425 F. Get your baking tray ready.
  • Take each okra, dip in the batter, and then place the okra in breadcrumbs bowl. Gently roll the bowl, and once the okra is coated, place it on a baking tray lined with parchment paper.
  • Line all the breaded okras on the baking tray. Add a quick spritz of avocado oil on top.
  • Bake for about 30 min.
  • Serve them hot with dip of your choice, including ketchup or vegan mayo or sweet and sour sauce.
    They retain the crunch at room temperature and are best enjoyed same day. You can put them in the fridge, but they do go down on the crunch factor a bit.