Southern Fried Okra - Gluten Free

Friday, September 30, 2016

Southern

 

Have you ever craved fried okra? We live in the South and every Summer we have tons of okra everywhere - at the Farmer's Market - at the Trade Days - even produce stands on the side of the road.

A few days ago, I was visiting my brother and he picked a bucket of okra from his garden. His okra plants are like small trees - literally. They are taller than my head!!! He is such an awesome gardener!!! I'm learning to garden but it's taking me a while!

 

After we got home from my brother's house, I was a bit frustrated!! I was craving fried okra but I needed to make it gluten-free and dairy-free where everyone could eat it. My first attempt was terrible!!! I used Brown Rice Flour. That was a big mistake!!! All the flour fell off - the okra was completely naked!!!!! What was I to do????

 

 

I began thinking that cornmeal and white rice flour might work. But, the first problem I had was that I needed to make my okra stickier than normal. So, I soaked it in Cashew Milk for about 10 minutes. That worked!!! The okra got so gunky - it looked like long, goopy snot. It looked really gross!!! But, that was perfect!!! The cornmeal and flour would stick now!!!!


Okra Soaking

 

While we wait for the okra to soak, let's go ahead and mix the breading together in a separate mixing bowl. I use a cup of cornmeal to a half of a cup of white rice flour for a pound of okra. I also add a teaspoon of Himalayan pink salt and a fourth of a teaspoon of black pepper

At this time, you will also want to start heating your Olive oil in a good-sized frying pan. The bottom of the pan needs to have about 1/4 of an inch of Olive oil. I have fried with Coconut oil but it seems to have a lower flame level than Olive oil. So, when using Coconut oil,  I'm always a bit stressed. I'm constantly wondering if it's about the flame up! Remember to use eco-friendly and allergy-friendly cookware. So, Teflon or any pans coated with an unnatural finish is out of the question for cooking. 

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After letting the chopped okra soak for a few minutes, grab a handful and let the Cashew Milk drain as best as it can. It will be snotty-looking so not all of it will drain - but that's alright. Now, drop the handful of okra into the cornmeal/flour mixture and stir it with your fingers. It works best when I use my hands to separate any pieces that are stuck together. Try to work in the cornmeal/flour mixture evenly throughout the okra.

okra

Check the oil to see if it is hot enough for frying.  My stove dial sets between a 4 and a 6 but every stove is different. If the oil is heated enough,  gently drop in a handful of the breaded okra. You might want two handfuls if you have a larger skillet. Fry for about 3 minutes on each side. Check the tenderness of the okra by cutting into a piece with the edge of your spatula or spoon. The breading will begin to turn a light tan color. Gluten-free breading is always lighter than regular flour breading. 

Southern - Fried

After 6 to 8 minutes, remove them from the skillet and drain them in a colander or on an unbleached paper towel. Our kids love these!! The okra never usually makes it the plates. The kids eat it right out of my strainer!!!!  I have to hide several servings for my husband or there would be none left!!! hehe  I hope you enjoy the taste of the south!!! Happy cooking!!!!

To Find Them Any Fresher You Would Have To Grow

 

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Have you ever had fried okra??


What other foods do you eat with okra??


Do you use it in gumbo or some other way??


I'd love to talk - let me know what you think and your favorite ways to eat okra!!!♥♥


 My other favorite recipes are on my Gluten, Dairy, And Egg Free Pinterest board. 


Food That Tastes Good also has some really yummy recipes!!


 


I added these extra pics that might help you with meal planning.


 Tasty Guacamole Finished 4   Mouth-Watering Venison Steaks            grain-free-mint-chocolate-chip-muffins-768x1024             Vegan Mashed Potatoes     


 

 

 

 

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