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Southern Fried Okra {Gluten Free, Grain Free, Paleo}

 

*This is an older post, but I made it again yesterday and it was so good that I decided to bring it back to the forefront 🙂

I’m not big on frying foods, but when I get my hands on some fresh okra from the garden I just have to make a batch of southern fried okra. On the rare occasion when I do fry foods, I’ve found that all I have to do is replace the flour with 1/2 almond flour and 1/2 arrowroot flour and it works perfect every time. However, since cornmeal is typically used in fried okra, I also added coconut flour because, surprisingly, it can have a similar taste and texture as cornmeal!

I fried my okra in batches, only using about 1 C of oil each time and turning it over to brown on both sides, but the traditional way is to fill your pan with enough oil to completely cover your okra and cook it until it’s browned with no need to turn it. You can do it either way 🙂


 

 

Southern Fried Okra
 
Ingredients
  • 2 pounds fresh okra, sliced about 1 inch thick
  • up to 5 C non-hydrogenated shortening, for frying (coconut oil would probably work too)
  • ½ C SO Delicious coconut milk, or preferred milk alternative
  • ½ tsp. distilled white vinegar
  • ½ C cornmeal OR coconut flour for grain free
  • ½ C blanched almond flour, or preferred gluten free flour
  • ½ C arrowroot or tapioca flour
  • 1 tsp. sea salt
  • ¼ tsp. pepper
  • ¼ tsp. garlic powder
  • ¼ tsp. cayenne pepper, optional
Instructions
  1. Heat oil in a large, heavy bottomed skillet over medium heat.
  2. In a large bowl, mix together the milk and vinegar. Set aside.
  3. In another large bowl, mix together the arrowroot, almond flour, salt, garlic powder, black pepper, cayenne pepper, and cornmeal or coconut flour.
  4. Dip okra in our homemade buttermilk mixture and toss to coat.
  5. Now dredge the okra in our flour mixture. Toss to coat.
  6. Check the temperature of your oil: Throw a piece of okra in the oil and it should immediately bubble and sizzle but not go crazy and start popping everywhere. Adjust temperature accordingly.
  7. Carefully add okra to the oil and cook until dark golden brown, turning as needed. Do not overcrowd the okra, it may be necessary to fry in batches.
  8. Remove with a slotted spoon and drain on a paper towel lined plate. Serve immediately.

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Comments

  1. I’m admittedly not a huge fan of okra, but that actually looks quite delicious! My husband is from Louisiana and he does like okra, so I’ll have to try this recipe. Maybe I’ll surprise him tonight—we always have plenty of So Delicious coconut milk on hand! 🙂

  2. Mmm looks delicious! I have actually never tried Okra, but I’m sure it is delicious this way. I wonder if this would work to fry zucchini..

  3. I love love love okra and can’t wait to try this! Keep up the good work:)

  4. Hope ya’ll like it (can you tell I’m from Oklahoma?)- let me know what you think!
    Natalie- I’d bet this would be good with zucchini, I’ll have to try it!

  5. This looks wonderful, but we are now in Maine, and will be for a few more weeks, and I have not seen okra available here. But we’ll be down in North Carolina in a few weeks, and I know I can get okra there. It is amazing how much coconut flour has the taste and texture of cornmeal. Would like to use your biscuit recipe in a post (and link back, of course), do you mind?

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