Flourless Fried Okra

Name: Flourless Fried Okra
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
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

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Recipe by NoThyme2Cook

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.

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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)
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

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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