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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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!
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