Okra Jalapeno Fritters
It must be okra time around here because they are showing up in the stores. Seems a little early but I’m not much of a farmer. We do grow okra so I’m going to start testing this recipe out. It has legs but I’m not gonna lie. It is not quite ready. You can test with me and give your tips in the comments if you know it out of the park. As with all fritters, they will be good with ranch or maybe something a little different…
Okra Jalapeno Fritters
Serves/ Yield: 4
Prep Time: 10 minutes
Cook/ Assembly Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 4 Tbsp. Almond Meal or Flour
- 2 Tbsp. Arrowroot Powder
- 2 Tbsp. Tapioca Flour
- 1/2 tsp. kosher salt
- 2 cups sliced okra
- 1/2 medium Vidalia or other sweet onion, finely chopped
- 1 medium jalapeño pepper, minced
- 1/4 cup full-fat coconut milk
- 1 egg
- Oil for cooking
Recipe:
Mix dry ingredients. Add okra, onions and jalapeño pepper. Toss to coat.
Whisk coconut milk and egg. Pour into the vegetable mixture. Stir until dry ingredients are wet.
Add cooking oil to a large cast iron skillet. It should be 1/2 inches deep and be heated to 350 degrees. When you flick a drop of water and it sizzles the oil is ready.
Drop tablespoons of the mixture into the oil. Gently, press flat with the back of the spoon so they have a consistent thickness. They should not touch so that the heat can properly circulate and cook evenly. Work in batches and cook for 3 to 5 minutes per side. Until crisp and brown.
Keep warm by covering your batches with a foil tent.
Remove to a wire rack or paper-lined plate. Sprinkle with coarse salt while hot.
Categorically Speaking: Whole 30, Paleo, Side Dish, Vegetable