Gluten-Free Fried Okra with Rice Flour
By the Gluten Free Recipes team ·
Crispy, golden-brown okra pieces coated in a light rice flour batter offer a delightful crunch with every bite. This classic Southern side dish is perfectly seasoned and irresistibly addictive, making it a fantastic gluten-free alternative.
At a glance: This medium salads and sides recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 8 ingredients — including fresh okra, rice flour, cornstarch — and walks through 7 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Fried Okra with Rice Flour: When preparing this salads and sides recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Fried Okra with Rice Flour: This recipe is naturally gluten-free by using rice flour and cornstarch for the coating. Always ensure your buttermilk and any other processed ingredients are certified gluten-free.
Ingredients
- 4 cups fresh okra, sliced into 1/2-inch rounds
- 1 cup rice flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1 cup buttermilk (or dairy-free alternative)
- 3-4 cups vegetable oil or other high-heat oil, for frying
Instructions
- 1
In a medium bowl, whisk together the rice flour, cornstarch, salt, black pepper, and cayenne pepper (if using) until thoroughly combined. This dry mixture will form the crispy coating for your okra.
- 2
Place the sliced okra into a separate bowl and pour the buttermilk over it, ensuring each piece is well-coated. Let the okra soak in the buttermilk for about 5-10 minutes to help the coating adhere.
- 3
Working in batches, dredge the buttermilk-soaked okra pieces in the seasoned rice flour mixture, pressing gently to ensure they are fully coated. Shake off any excess flour and set the coated okra aside on a plate or wire rack.
- 4
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches approximately 350°F (175°C). You can test the oil temperature by dropping a tiny bit of the flour mixture in; it should sizzle immediately.
- 5
Carefully add the coated okra to the hot oil in a single layer, being careful not to overcrowd the pan, which can lower the oil temperature and result in soggy okra. Fry the okra for about 4-6 minutes, turning occasionally, until it is golden brown and crispy.
- 6
Using a slotted spoon or spider strainer, remove the fried okra from the oil and transfer it to a plate lined with paper towels to drain any excess grease. Repeat this process with the remaining okra, ensuring the oil returns to temperature between batches.
- 7
Serve the hot, crispy gluten-free fried okra immediately as a delicious side dish. The exterior should be wonderfully crunchy, and the inside tender.
Nutrition (per serving)
Tips & Notes
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Rinse rice until the water runs clear to remove surface starch and prevent clumping.
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