Late summer at the Mayfield house would almost guarantee fried okra was on the table. Okra is as commonplace in the South as grits. You don’t have to give up any flavor or texture to enjoy this classic adapted in this manner. If you’re going to go to the trouble, double this recipe up and save some for later. It keeps extremely well for days in the refrigerator.
2 pounds (900 g) fresh okra
½ cup (75 g) coconut flour
1 teaspoon black pepper
¼ teaspoon garlic powder
½ teaspoon cayenne pepper
1 large egg
¼ cup (60 mL) coconut milk
2 cups (500 mL) coconut or olive oil
1½ cups (225 g) almond flour
1 teaspoon cumin
¼ teaspoon salt
- Cut okra into ½-inch pieces and place in a large bowl.
- In small bowl, mix together coconut flour, black pepper, garlic powder, and cayenne pepper. Pour mixture over okra and coat well.
- In same small bowl, whisk egg in with coconut milk. Pour egg/ milk mixture over the okra and allow to soak for 3–5 minutes.
- Heat oil in a medium skillet. You’ll want the oil at around 350°F (175°C). Be sure to not let it get over 375°F (185°C).
- Combine almond flour, cumin, and salt together on large plate. Dredge one piece of the soaked okra in the flour mixture, and test in the hot oil to ensure the oil is hot enough (it should sizzle immediately). If the oil is hot enough, dredge the rest of the okra in the flour mixture, and add in a single layer in the pan, Use a slotted spatula to flip okra over and remove from oil.
- Place okra on newspaper or paper towels to soak up excess oil before serving.
Tips & Tricks—Use a medium-sized frying pan. Any larger than that and your oil won’t be deep enough. The oil should come halfway up the okra when you place in the pan.
Variation—Try this recipe with fried dill pickle slices for an amazing appetizer.
Ingredient note—Olive oil does not have a very high smoke point, and will in fact oxidize at higher temperatures. It’s not the preferred oil here, so we suggest using coconut oil, though it may be off-putting to those who don’t like the subtle coconut flavor.
