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. 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.You can also use a gallon sized zip top bag for this. Add the okra, close the lid, and shake to coat the pieces. Add the flour and seasonings to a medium bowl with a lid and stir to combine.Prepare the okra by slicing the caps off the ends and slicing into discs no wider than 1/3".3-4 tbsp fat of choice for frying ( pastured lard, coconut oil, avocado oil, ghee).optional: 1/2 tsp freshly ground black pepper (omit if desired for AIP).1/4 cup Otto's Cassava Flour (or use 2 tbsp Otto's and 2 tbsp coconut flour). ![]() 1/2 lb fresh okra, stems removed and sliced 1/4"-1/3" thick (about 2 cups).Southern Fried Okra (Gluten-free, Paleo, AIP)įast, easy, Southern fried okra just like my Grandma used to make! Thanks to Otto's Cassava Flour this is a cinch to make and one of the best parts of summer! Ingredients That 1 cup of okra is also an excellent source of vitamin K (like, a crazy 71% RDI), vitamin C, vitamin B6, and manganese, and it's a good source of folate, vitamin A, B1, B3, and magnesium. Speaking of the mucilage, did you realize that that is part of why okra is such a healthy vegetable? Just 1 cup of okra contains a whopping 11% of our daily fiber needs, and thanks to the mucilage that fiber is much gentler on the digestive system. ![]() That delightful ooey-gooey mucilage that gives okra is characteristic texture acts as a natural binder for the flour. One of the best things about okra is that you don't need to dip them in an egg wash to get the flour to stick. If you didn't already know, Otto's works as a 1:1 replacement for white (wheat) flour in many instances.
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