Flourless Fried Okra

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup vegetable oil, may take even more (do not use olive oil, it can't stand high heat)
  • 12
    cup rice flour
  • 1 14
    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
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DIRECTIONS

  • 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.
  • 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.
  • Place the okra in a single layer on top of the dry mixture.
  • Mash it gently with a fork to flatten it and coat both sides with the mix.
  • Heat the okra pieces in a single layer in the oil, watching closely and turning when they are brown and almost crisp.
  • As the pieces are done, place them on a paper towel lined platter to drain.
  • Watch out! You'll eat them all before supper if you're not careful!
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