This recipe is one of the best ways to introduce okra to your family if you haven’t tried it yet. Many people consider okra a “slimy” vegetable and stay away from it. You can avoid most of the slimy texture if you know how to properly prepare it.
The secret is not to stir the okra while cooking it. However, this recipe doesn’t need stirring at all, so just enjoy the crusted and crispy taste!
Okra is also known as ladies’ fingers, bhendi, bhindi, bamia, ochro or gumbo. Okra is low in calories and has plenty of vitamin A, Thiamin, B6, C, folic acid, riboflavin, calcium, zinc and dietary fiber.
You can find okra in many Filipino traditional dishes like pinakbet, diningding, sinigang and adobo-style, or served steamed or boiled. Okra is also widely used in Indian cooking. My favourite Indian dish is Bhindi Masala, and I will be sharing that recipe soon.
I prefer using coconut oil for frying, but you can use any type of cooking oil.
You will also need a handful of paper towels to dry the fried okra.
Like cumin, turmeric is one of my favourite spices in the kitchen. Have a look here for turmeric health benefits.
Sumac is a lemony spice, used mostly in Middle Eastern cooking. If you have access to it, just sprinkle it over the fried okra.
For more okra recipes please check my Ground Beef Frittata With Okra And Eggplant recipe.
- 1 lb. okra, washed and dried
- 1 egg
- 1¼ cup coconut milk or regular homo milk, add more if the texture is too thick
- ¾ cup millet flour
- ¼ cup tapioca flour
- 2 tbsp. coconut flour
- 1 tbsp. baking powder
- 2 tsp. salt, adjust to your taste
- ½ tsp. ground pepper
- 2 tsp. ground turmeric
- 1 tsp. ground chili pepper, optional
- 2 tsp. ground sumac, optional
- Vegetable oil for frying
- In large bowl, beat together the egg and coconut milk.
- Add the millet flour, tapioca flour, coconut flour, baking powder, salt, and ground chili pepper. Whisk them well. The mixture should be similar in texture to a pancake batter.
- Heat a non-stick frying pan or skillet over medium heat and add the cooking oil.
- Dip the okra into the mixture one at a time. Shake off the liquid just a bit, but make sure the okra is still well coated.
- Fry the okra for a few minutes on each side or until golden brown.
- Let them dry on paper towels.
- Serve with your favourite sauce (ketchup, mayo, sriracha, etc.)