• Lauren

    posted on November 3, 2009 at 9:26 pm

    The only thing I’ve deep fried ever were wontons that I made for a daring cooks challenge. In fact, I’ve never had okra (and only heard about it for the 1st time this year) – I guess its not that common in my neck of the woods =D. But I must say, this looks delicious – I’m glad Joe enjoyed this special treat!

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  • Gina (Gluten-free Gourmand)

    posted on November 4, 2009 at 12:17 am

    I love okra, but have only had it fried once. This looks way better than what I had! I’ve only deep-fried things a few times, but it’s a nice treat every once in a while. Somehow it doesn’t feel as bad for me if I do it at home.

    Corn flour fries really nicely, and it browns well too. I like how there’s no need to go to extremes to make this type of breading gluten-free. Thanks for the recipe!

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    Amy Reply:

    @Gina (Gluten-free Gourmand), I agree completely – if I fry it, it’s gotta’ be better for me than if someone else does. :)

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  • Sandy Gillett

    posted on November 4, 2009 at 7:23 am

    These are beautiful! I know Joe loved every single one. It’s ok to cave once in a while. (Once in a very infrequent while) when it comes to frying for the love of our lives. I detest frying food and until recently was all my love wanted/would eat. Joe’s a very blessed man!

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  • Linda

    posted on November 4, 2009 at 7:29 am

    Okra in any form is not a treat in our house, so I won’t be making this one. I don’t actually deep fry, but I do sometimes fry in a little oil. They like tater tots or French fries done that way.

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  • Alta

    posted on November 4, 2009 at 8:03 am

    See, you say this isn’t really your thing, and I’ve over here thinking “Oh HELL yeah!” I love fried okra. Of course, it’s not an everyday thing, but this looks amazing, and I bet it was nice and crispy. If this breading works for okra, I wonder what else it would work for? Hmmm…

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    Amy Reply:

    @Alta, You are a hoot. I know we have vastly different culinary points of view, which often cross nicely. I think it’s just from my days of being FAT. Fried food still freaks me out.

    The breading – fabulous. If I ever do this again, I’ll make a double batch of breading because toward the end you have little clumps from the buttermilk. It’s been so long since I breaded anything that I forgot about that part.

    I also think this would be great with some cayenne or ancho chili powder….don’t know why I never think to put this kind of stuff in the post.

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    Alta Reply:

    @Amy, I can totally understand the aversion to it. I’m honestly not huge on fried foods – I love them once in a while, but (pre-gluten-free) if I got to a point where I ate stuff like that regularly, ugh, it was so gross after a while! In a way, it kinda makes me glad that eating fast food is hard on a gluten-free diet – because it’s not good and it’s so greasy-gross! But a homemade, special treat like this? Totally worth it and delicious once in a while!

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  • Heather @CeliacFamily

    posted on November 4, 2009 at 10:13 am

    The fried okra looks good to me! I think I learned to like okra when I lived in Texas. And, I’m not afraid to deep fry foods at my house. I actually bought a deep fryer when I was trying to get my celiac son to gain weight. Perhaps not the best solution, but I had tried several other suggestions from the nutritionist and it just wasn’t working. In case you’re wondering, the deep fried foods didn’t help him gain weight either. We still use the fryer, though. Makes everything nice and crispy.

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  • Gretchen

    posted on November 4, 2009 at 11:51 am

    Can’t really embrace this one- gave up fried foods earlier this year. If anyone can make fried okra call to the yeanings of their inner soul– you have done it.

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  • Brian

    posted on November 4, 2009 at 12:43 pm

    I don’t think I’ve had fried okra before. Okra isn’t as popular in the Northwest as it is elsewhere. However, I am a fan of fried foods, in moderation of course.

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  • Rachel

    posted on November 5, 2009 at 8:22 am

    I’ve never tried okra, and am a little afraid too. I’ve been trying all sorts of new things lately but think this is on the bottom of my want to try list, hehe.

    However, if like you I got okra in my CSA box I’d probably try it… that’s what drove my experiments this summer.

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    Amy Reply:

    @Rachel, Okra is really good – I like it raw. It has a good crunch and it’s good for you, which is why I hated to fry it.

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  • Katie

    posted on November 5, 2009 at 9:38 am

    Girl, we are from Texas and LOVE, LOVE fried okra. Haven’t made it in a while, but you are tempting me with this recipe. We just found out my son has a gluten intolerance and this is perfect! Thanks so much.

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  • Chelsey

    posted on November 5, 2009 at 10:11 am

    Ha! I can’t beleive you posted something fried! It makes me feel better though, cause my husband has been begging me to let him post his Johnny Carino’s nachos recipe. If you’ve never heard of them I think they have like 1200 calories per serving. A heart clogging mans’ dream to eat. I put my heels down and said ‘no’! (My blog is supposed to be about healthy food!) But he’s been giving me those puppy dog eyes,which means I may cave soon, especially after reading this post….

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    Amy Reply:

    @Chelsey, There is no such thing as a perfect diet, so once in a very distant blue moon is ok with me.

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  • Vincent

    posted on March 3, 2010 at 7:35 pm

    Oh Amy… I have to commend you on your well disciplined lifestyle. I’m guilty of loving (most)deep fried foods(Nothing ridiculous like fried butter though). Although deep frying is far from healthy, I find it creates a unique flavor and texture that can’t easily be found elsewhere. Maybe it’s just the comfort I find in the nostalgia of the process, who knows but then again, I’ll eat almost anything that tastes good!

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    Amy Reply:

    @Vincent, I agree with you on the flavor and texture of deep frying. When I had to give up wheat, that meant most fried foods were out because they’re dredged in flour. After years of not eating anything fried, my body doesn’t handle it well anymore.

    I did love eating that okra – and the truth is that the okra wasn’t greasy at all.

    I had some (ok, 5 to be exact) tortilla chips at Maximo’s during Chef’s Table for HCSA and they were fabulous. I was stuffed by the time we had our main course – I’m guessing it was the extra fat. Who knows. But it was totally worth it.

    Just an aside – I just ordered the study guide for our nutrition class….thanks for the head’s up. I hope it helps me on our midterm.

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  • Laurie Mena

    posted on June 8, 2010 at 2:05 pm

    I’m GF (30 years!) & SF. Great website. I use some agave, but stevia for sweetening is better for the blood sugar.

    Fried okra is an old family favorite from my childhood in the south. What is great about fried okra is that it’s almost impossible to overeat in the course of a year because decent okra is only on the market for a short time. Frying chicken or potatoes is much more dangerous.

    We also don’t bread it. Okra is very sticky, so dusting the okra with tapioca flour and stone ground corn (medium size) before frying works perfectly. Other choices include coconut flour with ground corn, etc. It is our family trademark recipe, but we probably only eat it twice a year, here in California.

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    Amy Reply:

    @Laurie Mena, Thanks for stopping by and sharing your okra wisdom. :) I might not have needed to bread the okra but OMG did it taste great! The breading was deliciously crispy and encased perfectly cooked okra. This not-a-big-fan-of-fried-foods girl loved this fried okra.

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  • Katie @ Wellness Mama

    posted on February 7, 2011 at 8:17 pm

    Yum. I hadn’t thought about making this since we switched to real food (gluten free, sugar free) but it looks great. I wonder if it would work in coconut flour. I would have to change the oil out though… vegetable oils (high in Omega 6 fats and get free radicals when frying) make me cringe!
    Thanks for the idea!

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