My mom grew up in Austin, and that’s where I learned to love fried okra.  We used to go every year to visit our family, and we always ate at this amazing cafeteria called the Marimont that has now been closed for several years.  We would stay for a week, and eat there everyday for lunch.  Here’s what I used to get: two or three sides of macaroni and cheese (theirs was the best!), an order of fried okra, and a slice of chocolate cream pie.  I miss that place so much!

Fortunately, there are other places to get great fried okra (I recently had some really delicious okra at Tupelo Honey in Chattanooga).  However, as far as I know, none of those places are in Massachusetts, and none of them offer fried okra that’s paleo, gluten-free, vegan and fried in coconut oil.  I still consider my version an indulgence since it uses a lot of oil, but treats like this are important, especially when you’re doing a Whole30 and can’t have any desserts.

I made an easy avocado crema to go with my okra.  If you have extra crema, it would also be great on eggs or as a dip for veggies.  Of course, the okra is also amazing plain, with just good coarse salt sprinkled on top!