Southern Fried Okra (Gluten-Free, Paleo, AIP, Vegan) — The Curious Coconut

Name: Southern Fried Okra (Gluten-Free, Paleo, AIP, Vegan) — The Curious Coconut
Ingredients: 1/2 lb fresh okra, stems removed and sliced 1/4"-1/3" thick (about 2 cups); 1/4 cup Otto's Cassava Flour (or use 2 tbsp Otto's and 2 tbsp coconut flour); 2 tsp granulated garlic; 1 tsp granulated onion; 2 tsp Kosher salt; optional: 1/2 tsp freshly ground black pepper (omit if desired for AIP); 3-4 tbsp fat of choice for frying (pastured lard, coconut oil, avocado oil, ghee)

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Southern Fried Okra (Gluten-Free, Paleo, AIP, Vegan) — The Curious Coconut

Ingredients

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1/2 lb fresh okra, stems removed and sliced 1/4"-1/3" thick (about 2 cups)1/4 cup Otto's Cassava Flour (or use 2 tbsp Otto's and 2 tbsp coconut flour)2 tsp granulated garlic1 tsp granulated onion2 tsp Kosher saltoptional: 1/2 tsp freshly ground black pepper (omit if desired for AIP)3-4 tbsp fat of choice for frying (pastured lard, coconut oil, avocado oil, ghee)

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Instructions

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Step 1

Prepare the okra by slicing the caps off the ends and slicing into discs no wider than 1/3".

Step 2

Add the flour and seasonings to a medium bowl with a lid and stir to combine. Add the okra, close the lid, and shake to coat the pieces. You can also use a gallon sized zip top bag for this.

Step 3

Heat the fat in a frying pan (the smaller size pan you use, the less fat you'll need, but you'll need to cook in batches) for about 4-5 minutes. Carefully add the okra to the hot fat, shaking to remove excess flour, and cook for 3-5 minutes per side, until golden but not too brown.

Step 4

Lay a few paper towels on top of a cooling rack and drain the fried okra. Allow to cool for about 5 minutes, or until all the batches are done, before devouring.