Although Southern food does not exactly scream either vegetarian OR gluten-free, as a Northwestern girl, I’ve always had a crush on its hearty, stick-to-your-ribs style cuisine. Of course, done the traditional way most recipes are too heavy or non-veg for my taste, so I have found my own take on the traditional that suits my house, whether it’s lightened gluten-free biscuits using Pamela’s mix, a vegetarian gumbo, or vegan gravy. The DH has a fondness for okra which I haven’t always understood, but it is also a classic Southern ingredient, and I have to say, prepared in a tasty okra Indian dish or done Southern style, this unassuming little vegetable starts to make my heart pitter-patter a little faster too. This recipe is a light take on the classic fried okra that I think might make you change your mind about okra too, so the next time you see some in the supermarket, why not pick some up and try it for yourself?
Gluten Free Fried Okra Recipe
12 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
2 tbsp. milk (dairy or non dairy) with a firm squeeze of lemon juice
1/2 cup cornmeal
1/4 cup brown rice flour
1/4 cup potato starch
1/4 teaspoon seasoning mix of your choice with salt
1/4 teaspoon ground black pepper
1-2 tbsp olive oil
After letting lemon juice make milk curdle slightly, add to whisked egg (or egg replacer egg) and whisk together. Add Okra and let sit for 10 minutes or so.
Combine dry ingredients and put in bag with okra. Shake until okra is coated.
Heat oil in nonstick pan. Add okra and fry on each side until brown. Add a little more oil if you need it. (Or start with 1 tbsp, spread evenly in pan and add second tablespoon after you turn/shake the okra to fry the other side.)
Cool, sprinkle with more salt, and enjoy!