Fried okra

Stav Kogan

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Servings: 4 servings

2 lb (900 g) fresh okra
½ cup (75 g) coconut flour
1 tsp black pepper
¼ tsp garlic powder
½ tsp cayenne pepper
1 large egg
¼ cup (60 mL) coconut milk
2 cups (500 mL) coconut or olive oil
1 tsp cumin
¼ tsp salt
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.

Cut okra into ½-inch pieces and place in a large bowl.
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.

Let us know how it was!