Gluten Free Fried Okra |Cooking With Amanda

Long before I started eating gluten free, fried okra was almost always something that I ordered at our favorite local BBQ restaurant. Before we had kids, my husband and I lived in a central part of town in our area known as Midtown. Clever?

It is still the booming and happening part of the city where most of the great restaurants and nightlife are located. We were just about a mile or so from the central area of it. That meant we had LOTS of great restaurants nearby.

We frequently would visit a local barbecue restaurant and get their fried catfish and fried okra. It was so delicious. I'm sure it was also not great for the diet, but back then I was in pretty good shape and worked out all the time so I made up for it.

Oh the days… before kids. Now, we rarely eat out and we live in the country, not anywhere near midtown! I wouldn't trade it for anything though; I absolutely LOVE everything about where we are in life now.

Of course, nowadays though, I make my own fried okra. I mean, most of the time, we make it with okra that we grew in our own backyard too. How's that for a change in lifestyle?

This okra is simple to make with gluten free all-purpose flour. It works just as well as regular flour, without the added gluten. Although, I'm not a huge fan of frying foods basically because of the smell, it's totally worth it with this fried okra.

As soon as it's done, I can't stop eating it! It's dangerous; one little bit is just not enough. I could snack on it all day long.

Are you ready for a bite? After you make this, be sure to make some of these baked onion rings too!

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Gluten Free Fried Okra Recipe

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Ingredients

4 cups okra, sliced
1 cup buttermilk
2 eggs, beaten
1 cup gluten free cornmeal
1/2 cup all-purpose gluten free flour
1 teaspoon salt, plus more to taste
1 teaspoon black pepper
canola or vegetable oil

Directions

Evenly pour the okra in a shallow dish, and then let it soak in the buttermilk. Add additional buttermilk if needed to be sure it's all covered.
Beat the eggs in a medium sized bowl.
Combine the cornmeal, flour, salt, and pepper in another medium sized bowl.
Using a deep skillet or Dutch oven, fill it half way with oil. If you are using a Dutch oven, fill it enough to cover the okra; this may end up being about ¼ way full.
Begin to warm up the oil to medium-high heat.
Place the okra in the eggs, and then dip in the cornmeal mixture. Be sure the okra is fully coated.
Place the okra immediately into the oil.
Let it fry on each side for about 5-10 minutes or until browned.
Continue for all okra, adding more oil if needed.
Place the fried okra on a paper towel lined plate to drain the excess oil and grease.
Add additional salt to taste before serving.