January 12th, 2012Sides, VegetarianMelinda 0 Comments

I have had the okra conversation in other recipes, so for those of you who abhor these little pointy pods of slimy, seed popping goodness, I apologize.  😉   For the rest, the best okra is a layered process, in my opinion, and it needs a little more than just cornmeal.

Gluten Free Fried Okra


Note: The flour and cornmeal measurements are a guide, but pretty close, you may have to add, or have some leftovers.


  • 1 pound okra cut into 3/4" lengths (or frozen cut okra)
  • 1 plus cup all purpose GF Flour Blend (or 2/3 cup rice flour, 1/3 cup any starch, 1/2 tsp baking powder)
  • 2 cups corn meal
  • 2 eggs
  • 1/4 cup seltzer (or any liquid should work)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt (then more to taste later)


  1. Heat a deep fryer to 350 degrees. Or a large pan over medium/medium high with 1" of oil.
  2. In a large bowl, whisk together the all purpose flour onion powder and salt.
  3. Whisk the eggs and seltzer in a medium bowl
  4. If the okra is frozen, pour it on a pan to thaw, drain off the water (do not rinse) If not, let it sit about 10-20 minutes after cutting so it will get a little slimy.
  5. Sprinkle the all purpose flour over the okra until lightly covered on the top side.
  6. Transfer the okra into the large bowl and toss until lightly coated all over. You just dusting it.
  7. Place about a third of the okra in the egg bath then back onto the pan, repeat until all are covered in egg and on the pan.
  8. If there is more than a tablespoon or so of flour left, pitch it. Add a cup of cornmeal to the large bowl.
  9. Transfer the okra back into the bowl/cornmeal tossing to coat. At this point its pretty corn mealy so I can use my hands. Separate any that are clumped together. Add a little corn meal if needed.
  10. Fry in batches until golden brown. Drain on paper towels and salt to taste.


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