Flourless Fried Okra

• vegetable oil↗1 cup

  may take even more (do not use olive oil, it can't stand high heat)

• rice flour↗1⁄2 cup
• gluten-free cornmeal↗1 1⁄4 cups
• nutritional yeast1 tablespoon

  for color and a little added flavor

• sea salt↗1 teaspoon
• xanthan gum1 teaspoon

  sort of a binder

• whole okra1 quart

  stem ends removed

Step-by-step instructions

1. 1

   Heat canola oil or high-heat tolerant vegetable oil (not olive oil) in a large skillet until the end of a wooden spoon sizzles and bubbles when you place it in the soil. Oil should be about a half inch deep in the skillet.

2. 2

   While the oil is heating, combine the rice flour, cornmeal, yeast, sea salt, and xanthan gum in a plate. Stir with a fork until well mixed.

3. 3

   Place the okra in a single layer on top of the dry mixture.

4. 4

   Mash it gently with a fork to flatten it and coat both sides with the mix.

5. 5

   Heat the okra pieces in a single layer in the oil, watching closely and turning when they are brown and almost crisp.

6. 6

   As the pieces are done, place them on a paper towel lined platter to drain.

7. 7

   Watch out! You'll eat them all before supper if you're not careful!