I am not an expert at frying foods. I invariably mess with the batter and ruin it, or not have patience to check the oil temperature and therefore either burn the outsides or get them soggy with oil. I think it is a subconscious defense mechanism: If I don't do it right, then I won't be eating a lot of fried foods, and that must be just fine.
Anyway, I do like to try out different batters, just for the fun of it. I like the tried and tested ones, no doubt. Since I had a big sack of coconut flour and chickpea flour, I wanted to see if the batter made with these two would turn out all right.
Stuffing is easy this time - just some cheddar and mozzarella sticks plus finely minced pickled jalapeno.
for the batter:
¼ cup coconut flour
¼ chickpea flour
2 Tablespoon fine cornmeal (optional - I like the gritty crunch it adds)
2 Tablespoon all purpose flour
½ teaspoon baking soda
¼ cup buttermilk
1¼ cup water (plus or minus a few Tablespoons)
salt and chili powder or smoke paprika powder for seasoning the batter
okra and filling - cheese, jalapeno
Oil for deep frying
- Combine the dry batter ingredients in a bowl, add the buttermilk, then slowly add the water; try not to overstir; coconut flour absorbs water quickly so alternate adding water and stirring to get the batter to a pancake batter like thick yet flowing consistency
- Slit and stuff the okra and keep it ready
- Heat the oil for frying to medium
- Dip the stuffed okra in batter and deep fry in batches
- Serve warm with chutneys and dips