This gluten-free crispy fried okra is a classic southern side dish recipe that is perfect for all your summer BBQs.
When it comes to okra, you are either a lover or a hater. I get it; it can get a bad reputation for being slimy. Most people don't know what to do with this vegetable, let alone know how to cook it so it has the best possible flavor and texture. These little golden bites, crispy on the outside and tender on the inside, never last long when they are on the table.
I love okra, and I think those that think they hate okra need to give this crispy fried okra a try. It might just become a favorite of yours after you make this recipe.
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Ingredients
- Okra
- Buttermilk
- Cornmeal
- Coconut Flour
- Garlic Powder
- Cayenne or Chili Powder
- Salt
- Pepper
- Oil for Frying
Steps.
- Prep the okra.
- Soak the okra in the buttermilk.
- Toss the okra into the coating.
- Fry the okra.
Fried okra FAQ.
You can use fresh or frozen okra for making fried okra. It really doesn't matter. I do find that cut okra does fry better than whole okra. However, make sure you are not slicing it too thin. Thin cut okra can become slimier. I like the okra to be cut into about ½ inch size pieces. If you are using fresh okra, make sure to cut it right before you are going to make it, and make sure you rinse and thoroughly dry the okra.
Yes, you can fry okra while it is still frozen. I tend to toss it in the buttermilk while it's still frozen, and it works every time.
Soaking the okra pieces in buttermilk helps to reduce the slimy texture that can be present. The acid in the buttermilk helps to break down the fiber in the okra. Frying the okra at a higher temperature also helps.
Tips and tricks.
Here are my tips and tricks for how to get the crispiest fried okra.
- Soak the okra for at least thirty minutes to help reduce the slime.
- Let the coating sit on the okra for about ten minutes. It will slightly dry and help it stick to the okra. Because we are using a mixture of coconut flour and cornmeal in this gluten-free fried okra, it helps to absorb extra liquid that might be in the okra.
- Use a higher heat for your oil. I prefer my oil to be about 375-400 degrees for the crispiest fried oka.
- Do NOT crowd the pan while frying the okra. The more room the okra has in the oil to fry, the better.
How do you keep fried okra crispy?
Once you get crispy fried okra, you want it to stay that way. I like to let the okra rest on a plate lined with paper towels to help remove any excess grease and keep the okra crispy.
Serving.
Okra is a staple food in the south. You can find okra made so many different ways from on the grill, pickled okra, and even adding okra into gumbo. However, it's safe to say that most people love okra fried which is why I had to make this gluten-free fried okra recipe. It's delicious as a simple comfort side dish and even served as a summer bbq appetizer. Who can turn down delicious gluten-free fried food?
I love serving this crispy fried okra with my ribs. You can serve this crispy gluten-free okra with so many different dishes. It's really such a versatile side dish for all occasions.
More gluten-free side dishes.
📖 Recipe
Crispy Gluten-free Fried Okra
Ingredients
- 1 Pound Okra Cut
- 1 ½ Cups Buttermilk
- 1 Cup Cornmeal
- ⅓ Cup Coconut Flour
- 1 ½ Teaspoons Salt
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Cayenne or Chili Powder
- Oil for Frying
Instructions
Prep the Okra.
- If you are using fresh okra, trim the tips and slice the okra into rounds. Place the cut okra into a shallow bowl. If you are using already cut frozen okra, place it into a shallow bowl.1 Pound Okra
Soak the okra.
- Pour the buttermilk over the okra and let it marinate for about 15-20 minutes.1 ½ Cups Buttermilk
Bread the okra.
- In a separate shallow dish, combine the cornmeal, coconut flour, and spices.1 Cup Cornmeal, ⅓ Cup Coconut Flour, 1 ½ Teaspoons Salt, ¼ Teaspoon Cayenne or Chili Powder, ½ Teaspoon Garlic Powder
- Place the soaked okra pieces into the cornmeal mixture to coat.
- Let the pieces of breaded okra rest while you warm up the oil.Oil for Frying
Fry the okra.
- In a skillet, warm up the oil of choice. I find okra gets the crunchiest at a high temperature, so I set my oil about 400 degrees.
- Working in batches, place the breaded okra into the oil. Gently move the pieces of the okra around until all sides of the okra are golden and crispy.
- Transfer the fried okra to a plate lined with paper towels to soak up any excess grease while you finish frying the rest of the okra.
Enjoy!
- Sprinkle the gluten-free fried okra pieces with a little bit of extra salt and enjoy it by itself or dip it in some ketchup.
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