Comments on: Gluten-Free Fried Okra (Yep, I fried it!)

By: Katie @ Wellness Mama

Katie @ Wellness Mama — Tue, 08 Feb 2011 02:17:51 +0000

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!

By: Amy

Amy — Tue, 08 Jun 2010 19:39:50 +0000

@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.

By: Laurie Mena

Laurie Mena — Tue, 08 Jun 2010 19:05:14 +0000

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.

By: Amy

Amy — Fri, 05 Mar 2010 15:29:45 +0000

@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.

By: Vincent

Vincent — Thu, 04 Mar 2010 01:35:48 +0000

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!