Oven Fried Okra (Savannah, Georgia)

Hey Y’all! Savannah, Georgia is full of American history, cobblestone streets and great southern cooking. Oven Fried Okra is a health(ier) take on the southern favorite pan-fried okra. This recipe is light on calories, but heavy on taste! I’ve modified my recipe just a smidge from Cookin’ Cowgirl.

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These shady spots and large oak trees are synonymous with Savannah.


  • tin foil and cooking sheet
  • colander/strainer
  • one gallon Ziploc bag
  • sprayable olive oil
  • 1/2 tsp of garlic salt
  • 1/2 tsp – 1 tsp of creole seasoning (depending on how much spice you like)
  • 16 oz bag of frozen, cut okra
  • 1 cup of yellow corn meal


Preheat oven to 425.

First, turn the Ziploc bag inside out and spray olive oil on the inside of the bag.

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Turn bag right side out and pour okra, garlic salt and creole seasoning into the bag. Seal bag and shake vigorously. Let the okra to set 7-10 minutes in order to allow the okra’s juices to seep out. (The longer you let the bag sit, the more coating with stick to your okra.)

Next, add cornmeal to the bag. Shake vigorously once more. Let bag sit for another 7-10 minutes. (Again, longer time = more coating)

Place colander in the sink and dump okra into the colander in order to allow excess cornmeal to fall off.

Spray the tin foil covered cooking sheet with olive oil. Spread okra onto the cooking sheet. Bake in oven for 25 minutes.

Turn oven onto “High Broil” and leave oven door ajar. Broil on High for 5-8 minutes, or until browned to you liking.

Serve warm and enjoy!