If you have been searching for a gluten-free okra that still has the crunchy texture and flavor of Grandma's okra, and smells like a family reunion - search no more. After years of throwing together this and that and never writing anything down, I finally settled on the perfect combination of texture and sweet flavor that makes this Reunion Fried Okra 2.0 a family favorite.
Canola or Avocado Oil
3/4 cup Almond Meal
3/4 cup Gluten-Free Cornmeal
1 heaping Tablespoon of sugar
3 egg yolks (save the whites for an omelette in the morning!)
3/4 cup Almond Milk
3 cups frozen Okra
Pour enough oil into your pan so that it is deep enough to cover the okra once it is added - I use a large skillet and fill to about 3/4 - 1 inch. Heat oil to about 375 degrees.
In a shallow glass baking dish add almond meal, cornmeal and sugar. Mix and set aside
In another shallow glass baking dish or bowl add the egg yolks and almond milk. Mix thoroughly.
Before starting this process have a slotted spoon handy and a plate with paper towels to help drain the oil after cooking. To prepare okra, dip a handful of frozen okra into the egg mixture, then toss in the breading and add to the heated oil. Repeat until the skillet is full of okra but not too crowded. You will need to work quickly during this step. Then, use a slotted spoon to turn the okra over after 3-5 minutes and cook until golden brown on both sides (my kids like it pretty brown). Remove from the oil and drain. Add salt, pepper and garlic.