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Cajun Oven-Roasted Okra Fries with Lemon-Garlic Aioli

Growing up in Texas, homegrown okra and tomatoes were always a staple in the summertime and something that my family ate copious amounts of. I absolutely LOVE okra. If you didn’t grow up in the South, okra probably wasn’t on your family dinner menu ever but I am sure you’ve at least had it in Gumbo or deep-fried, am I right? Although both of those ways are absolutely delicious, it’s also super simple to oven roast okra and get it super crispy and delicious. Which is what I did with these Cajun Oven-Roasted Okra Fries with Lemon-Garlic Aioli. 

Because it’s summer and okra is on the shelf everywhere in Texas, I knew I needed a new okra recipe. Okra and cajun food go hand and hand so I thought what better way to marry the two (once again) and make Crispy Oven-Baked Cajun Okra Fries. Yes. Yes. Yes. 

Cajun Oven-Roasted Okra Fries with Lemon-Garlic Aioli

These Cajun Oven-Roasted Okra Fries with Lemon-Garlic Aioli are absolutely delicious and dipped in the cool, lemon-garlic aioli… they are the perfect summer party appetizer or side dish! They are the type of thing that disappear quickly, so make a lot if you are having friends over. 


Try these with my Cajun-Inspired Blackened Red Snapper!

Crispy Cajun Oven-Roasted Okra Fries with Lemon-Garlic Aioli
Serves 4
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Cook Time
30 min
Total Time
35 min
Cook Time
30 min
Total Time
35 min
For the okra
  1. 15 ounces fresh okra, remove the tops and slice lengthwise
  2. 2 tablespoons avocado oil
  3. 1/4 teaspoon cayenne pepper, or more to taste
  4. 1/2 teaspoon sweet paprika
  5. 1/2 teaspoon garlic powder
  6. 1/2 teaspoon black pepper
  7. 1 teaspoon kosher salt
For the aioli
  1. 1/2 cup homemade mayo or Whole30 Compliant Mayo
  2. 2 cloves garlic
  3. 2 tablespoons lemon juice (about the juice of one lemon)
  4. black pepper, to taste
  5. kosher salt, to taste
  1. Preheat the oven to 375.
  2. Place sliced okra in a bowl. Combine the okra, avocado oil, cayenne pepper, sweet paprika, garlic powder, black pepper and kosher salt. Toss to coat.
  3. On a baking sheet topped with a wire rack, place the okra in rows (do not overcrowd or overlap, otherwise the okra will not crisp). Roast for for 25-30 minutes, or until golden brown and crispy.
  4. In a food processor, combine the mayo, garlic, lemon juice, black pepper and kosher salt. Blend until smooth.
  5. To serve, sprinkle with fresh paprika. Enjoy!
The Defined Dish

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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  1. These are AMAZING!! I increased the oven temp to 400 – otherwise I made them exactly as called for by the recipe. My husband actually seeks out the freshest okra he can find so that I will make them more frequently – and we already eat them every couple of weeks. Thank you!

  2. Came from a southern raised family where the only way we ate okra was battered and deep fried. This was my first time making okra a “healthier” way and I’m obsessed! So stinking good and already dreaming of the next time I make these!

  3. Absolutely phenomenal! Great way to use our garden okra. Did have to raise temperature to 400-425° to get them crisp. The aioli ended up on all we were eating! Thanks for sharing. We might have it again tomorrow!

  4. I made this tonight and it was delish! I did have to compromise, I didn’t have the ingredients for the dipping sauce so I just used ranch which is my favorite. Helpful way to cook the okra I had.