Crispy Turmeric Okra With Sumac
Cuisine: Asian Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. In large bowl, beat together the egg and coconut milk.
  2. 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.
  3. Heat a non-stick frying pan or skillet over medium heat and add the cooking oil.
  4. 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.
  5. Fry the okra for a few minutes on each side or until golden brown.
  6. Let them dry on paper towels.
  7. Serve with your favourite sauce (ketchup, mayo, sriracha, etc.)
If you are fine with gluten, you can replace the millet flour, tapioca flour and coconut flour with 1¼ cup of all-purpose flour.
Recipe by Lani Cooks at