I recently read that there is a correlation between auto-immune diseases and gluten intolerance, so i figured i would give the gluten free lifestyle a whirl - it's been two weeks now, and has been much easier than I ever imagined! Nearly every food that I would ever crave has a gluten free alternative - Yay me!!! :)
So this week, I was craving good old southern comfort food (and besides, what was I going to do with all that okra from the garden) - so we gave fried okra a gluten free makeover
Ingredients:
Organic Gluten free flour (i've successfully used potato flour, millet flour and rice flour in different batches)
Organic Whole Milk
Organic Corn Meal
Fresh Organic Okra
Organic Canola Oil
Salt/Pepper to taste
Instructions:
First, remove the crown from the Okra, and then slice each one into 1/2 inch slices.
Next, place some flour in a bowl (enough to dredge the okra in), place some milk in a bowl (enough to dip the okra in) and place some corn meal in a bowl (enough to dredge the okra in). Add a bit of salt and pepper to the cornmeal.
Next, heat the canola in a good sized cast iron skillet.
It works best to have an assembly line type process going here: grab a handful of the sliced okra and dredge the okra through the flour. (sometimes, I will use a ziplock bag for the flour, and just seal and shake the okra inside the bag)
When they are coated, place them in the bowl with the milk, and dunk them to get them coated with milk.
Next, place the sliced okra in the bowl with cornmeal and toss them about to coat.
Lastly, grab the sliced okra and lightly shake to remove excess cornmeal and place in the skillet in the hot oil (you don't want the oil too deep, just covering the bottom of the skillet).
Stir the okra occasionally to keep from burning. Okra are done when golden and tender. Add salt and pepper to taste.
Enjoy!!!
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