Fresh Fried Okra Recipe – Gluten Free!
This Fresh Fried Okra Recipe is perfect for when you want a crunchy snack or need a perfect southern side dish. Whether you pick fresh okra from your garden or from the local market, nothing beats the unique crunch of fresh fried okra. And a bonus – it is gluten-free!
After enjoying so much fresh okra from my garden last year, I decided to “over plant” this year… and boy did I. I currently have eleven plants producing enough okra to feed the neighborhood. And while yes, I do share with my neighbors, I also love being able to pick the day's harvest and walk straight inside to make some fresh fried okra.
Okra is freshest when eaten within 2 days of being picked, and it is one of the easiest things in the world to grow – especially in super hot climates. For an average family, just 2-3 plants can easily keep you enjoying your favorite snack all summer long. This came from just two plants today!
There's something truly special about the taste of fresh fried okra. This quintessential Southern dish brings back memories of family gatherings, warm evenings, and the simple pleasures of home-cooked meals. It is true that people either love it or hate it – there is no in-between – but those who love it all have a story of times past. And those who hate it… well, that just tells me they have not eaten it prepared correctly.
This super simple recipe uses just three ingredients to have delicious, crunchy okra ready to eat in minutes. An added bonus – this okra recipe is gluten-free! The cornmeal and high temperature pull out just enough of the liquid to ensure it is crispy and not gooey – a common complaint from the okra-haters. Give it a try and enjoy fresh fried okra prepared the right way.
3 Ingredient Fried Okra
Equipment
- 1 ziplock bag
- 1 cast iron skillet
Ingredients
- 2 cups fresh okra sliced
- 2 tbsp cornmeal
- 1 tbsp bacon grease
- salt and pepper to taste
Instructions
- Wash and dry fresh okra. Slice into pieces discarding the stem.
- Place slices of fresh okra into a ziplock bag and add in corneal. Seal bag and shake to evenly coat okra pieces with a thin layer of cornmeal. Add more if needed but be careful not to have too much loose cornmeal in the bag.
- Heat up a cast iron skillet on medium high heat. Add in bcon grease or olive oil.
- Once grease is hot, add in your okra, stirring gently to prevent sticking. Cook 2-3 minutes on each side until okra is crispy and cornmeal has browned to your liking.
- Remove the okra from the skillet onto a paper towel-lined plate. Sprinkle with salt and pepper to taste. Enjoy!
