Flourless Fried Okra

I have so missed fried okra since I've been gluten-free, but I could never get the corn meal to stick to the okra while I was cooking it. Tonight...SUCCESS!! I'm posting it here while I can still remember what I did.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup  vegetable oil, may take even more (do not use olive oil, it can't stand high heat)
• 1⁄2 cup  rice flour
• 1 1⁄4 cups  gluten-free cornmeal
• 1  tablespoon nutritional yeast (for color and a little added flavor)
• 1  teaspoon sea salt
• 1  teaspoon xanthan gum (sort of a binder)
• 1  quart  whole okra, stem ends removed

Directions

1. Heat canola oil or high-heat tolerant vegetable oil (not olive oil) in a large skillet until the end of a wooden spoon sizzles and bubbles when you place it in the soil. Oil should be about a half inch deep in the skillet.
2. While the oil is heating, combine the rice flour, cornmeal, yeast, sea salt, and xanthan gum in a plate. Stir with a fork until well mixed.
3. Place the okra in a single layer on top of the dry mixture.
4. Mash it gently with a fork to flatten it and coat both sides with the mix.
5. Heat the okra pieces in a single layer in the oil, watching closely and turning when they are brown and almost crisp.
6. As the pieces are done, place them on a paper towel lined platter to drain.
7. Watch out! You'll eat them all before supper if you're not careful!