Perfect Fried Okra
1 lb okra

1/3 cup sorghum or brown rice flour
1/2 cup tapioca starch flour
1 tsp. baking powder
1/2 cup water

1 cup or more of oil with high smoke point like canola, grapeseed or peanut.

Your favorite seasoning salt OR GF tamari sauce for dipping

Clean and dry your okra. You can either fry it whole or chop into slices, disposing of the stem and end, so prepare according to your preference. I like sliced okra.

Mix dry ingredients in a medium bowl and then add your water, whisking until you have a smooth batter. Drop your okra into the batter. Note: if you drop in slices the batter will get somewhat slimy. Don’t worry, the end product will still be delicious. Just stir as needed to evenly distribute coating.

Prepare a drying rack on a cookie sheet lined with a paper towel for easy clean up. Position near your frying station.

Heat your oil on HIGH heat in a wok or other pan good for deep frying. It is the appropriate temperature when you can drop a dab of batter into the oil and it floats up almost immediately. Working in batches, drop battered okra into your hot oil one by one, taking care not to overcrowd the pan. Watch for splatters- use a splatter guard if necessary and be careful not to drip any water into the oil. As each batch is done, the coating will turn light brown and firm. Remove fried okra from oil using a slotted spoon and put on your prepared “drying” rack. Repeat until all your okra has been fried. If okra cools too fast, you can heat and re-crisp in the oven at 325 or so immediately before serving. Before serving, sprinkle generously with your favorite seasoning salt OR alternatively, serve with GF tamari sauce for dipping.

DH said I could “make this anytime” and gave it a 10/10- high praise! He also kept stealing the okra nuggets.