Gluten-Free Fried Okra with Rice Flour

Ingredients

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• 4 cups fresh okra, sliced into 1/2-inch rounds
• 1 cup rice flour Shop
• 1/2 cup cornstarch Shop
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional) Shop
• 1 cup buttermilk (or dairy-free alternative)
• 3-4 cups vegetable oil or other high-heat oil, for frying

Instructions

1. 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. 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. 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. 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. 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. 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. 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

• Pat the sliced okra dry before the buttermilk soak so the coating sticks evenly.
• Fry in small batches and let the oil come back to 350°F between them so the okra stays crisp.
• Salt the fried okra right after draining, while the coating is still hot.

Common questions