This Southern staple—think of the flavor as something between an eggplant and an asparagus—is a delicacy when deep-fried. Here, we’ve updated the classic version by coating the okra in a spicy gluten-free batter and frying it in coconut oil.
Yield: 4 to 6 servings
Active Time: 15 minutes
Total Time: 20 minutes
Place coconut flour in a shallow bowl and whisk together with garlic powder, onion powder, black pepper, cayenne, and salt.
In a separate shallow bowl, whisk eggs together.
Wash and cut okra into 1/2- to 1-inch size pieces. Working in batches, dip cut okra into eggs then dredge through coconut flour to coat liberally in batter.
Heat coconut oil in a cast iron skillet over medium-high heat. Again, working in batches, fry coated okra until golden on all sides. Transfer with a slotted spoon to a paper towel-lined plate.
Serve with a sriracha mayonnaise.
Photo credit: Paul Delmont
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