Heat oil in a large, heavy bottomed skillet over medium heat.
In a large bowl, mix together the milk and vinegar. Set aside.
In another large bowl, mix together the arrowroot, almond flour, salt, garlic powder, black pepper, cayenne pepper, and cornmeal or coconut flour.
Dip okra in our homemade buttermilk mixture and toss to coat.
Now dredge the okra in our flour mixture. Toss to coat.
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.
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.
Remove with a slotted spoon and drain on a paper towel lined plate. Serve immediately.