Gluten Free Fried Okra
1 lb. okra, fresh or frozen
gluten free cornmeal
canola oil
salt
1. Pour 3/4″ to 1″ of canola oil into a deep pan. Heat oil to 350 degrees.
2. Trim the ends off of the okra and cut into 1/2″ slices. If you’re using frozen sliced okra, just thaw it in the microwave.
3. By the time you finish cutting the okra it should be getting a bit slimy. This is good! The sliminess is the glue that holds the cornmeal to the okra. If the okra is not getting slimy, add a splash of water and stir. Coat the okra with as much cornmeal as will stick to it.
4. Using a slotted spoon, place the breaded okra into the oil. Continue adding okra to the oil until the skillet is 80% full. You need to leave a bit of room for the okra to move around as it cooks. (You may have to cook several batches, depending on how much okra you started with and the size of your skillet.)
5. The okra will need to fry for several minutes You may stir it gently every now and then to encourage even frying on all sides. But be gentle! Remove the okra from the skillet when it has turned a nice golden brown. Put the hot dried okra on a plate covered with paper towels so that some of the oil can drain away. Season immediately with salt.