INGREDIENTS:
For the avocado crema:
- 1 ripe avocado, pitted and peeled
- 2 tablespoons coconut milk
- 2 teaspoons fresh-squeezed lemon or lime juice, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon garlic powder
- Pinch or two of cumin
- Pinch or two of cayenne
- 6-8 ounces okra, trimmed and sliced into half-inch rounds
- 2/3 cup coconut milk
- 2/3 cup coconut flour
- 1/3 cup tapioca starch
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Pinch or two of cumin
- Pinch or two of cayenne
- 3/4 cup coconut oil, for frying
- Sea salt and fresh ground black pepper, to taste
- To make the avocado crema, mash all the ingredients together with a fork. Taste and adjust seasonings as desired. For a smoother texture, process with an immersion blender.
- To make the okra, place the coconut milk in a bowl. Heat the coconut oil in a cast-iron skillet over medium heat. Mix together the coconut flour, tapioca starch, salt, and spices, and place on a plate. Line another plate with paper towels. When the oil is hot (a drop of water will dance across enthusiastically), dip several pieces of okra in coconut milk, then toss to coat in the coconut flour mixture. Place the okra in the skillet, and continue to add as many pieces as you can without crowding them. When the okra is deep golden on the bottom, flip it and fry until deep golden on the other side. Use a slotted spoon to remove the okra to the paper-towel lined plate. Repeat the process until all the okra is ready. Sprinkle with sea salt and pepper, and serve hot with avocado crema for dipping.
Source: A Calculated Whisk
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