Gluten Free Fried Okra Recipe

Kristy Still | Mommy Hates Cooking Updated

Gluten free fried okra makes the perfect Southern side. Let's eat!

And there you have it. We have ANOTHER way to eat cauliflower.

I mean, liiike, once I discovered the wonderful creations that are cauliflower rice, cauliflower pizzacauliflower mashed potatoes ANDDDD cauliflower steaks, I figured that cauliflower’s work here is DONE.

Thai Chicken Cauliflower Casserole Photo

Vegetables can USUALLY only go so far you know? But APPARENTLY, this crunchy, colorless, seemingly ULTRA-boring veggie friend of ours is breaking ALL THE RULES.

Rainbow Thai Peanut Chicken Cauliflower CASSEROLE. It’s a new thing that I’ve been eating left, right, center, up down and forever since it entered the land of my food dreams.

Think super thick and creamy deliciousness with a mish-mash of vibrantly-rainbow-colored tender-crisp and crunchy veggies. THENTHENTHEN, think of that ALLL mixed up with double-the-nutty peanut butter AND peanut butter powder, and bursting with tangy lime juice and salty fish sauce.

With sriracha. Because I know that your mouth loves the combination of creamy coconut milk, slightly-sweet peanut butter with juuuuust a hint of spice to keep those taste buds tingling.

Thai Chicken Cauliflower Casserole Picture

Is there truly anything better than Thai peanut ANYTHING guys? I’m beginning to think that there is not.

When in doubt, whip the Thai Peanut out! Or something.

So, behind the scenes scoop of my life moment happening right now. When I was making this recipe to bring to your peanut-y food loving faces, I almost THREW IT OUT.

Like, in the garbage, out the window, whatever, just get out of my kitchen! Guys, before this ultra-simple and totally weeknight-friendly casserole went into the oven it was just B-L-A-H.

Liiiiike, I made The Huberoni try some of it pre-cooking and asked him what he thought. His response was PREE MUCH the worst thing that you could ever say to a food blogger. EVER.

“It’s good. But I wouldn’t be excited about eating it.”

Just like the casserole: My healthy, but TASTY, food blogging goals went OUT the window.

Crash and BURN.

The last ditch effort was to chuck it in the oven and hope. Fingers and toes CROSSED.

Thai Chicken Cauliflower Casserole Image

Then 40 minutes later happened and it was time to come out of the oven. CAN YOU FEEL THE NERVOUS ENERGY THAT WAS IN THE KITCHEN?

I might be being a little bit dramatic but, guys, use your imagination. It’s ALL about the STORY.

It smelled good. It didn’t look good. BUT, in casseroles defense, do they EVER look beautiful? Exactly.

Finally. It was time for THE BITE. My teeth sunk into each still-crisp and colorful vegetable and my tongue tasted the salty-sweet combination of coconut sugar and fish sauce, followed up by a PUNCH of peanuty-flavor with a hint of heat.

Plus, tender, protein-packed chicken in EVERY. SINGLE. MOUTHFUL.

Thai Chicken Cauliflower Casserole Pic

UHMMM WHOA. Love at 400 degrees HAPPENING BIG TIME.

Rainbow Thai Peanut Chicken Casserole. I will never almost throw you out the window again.

The only place that this casserole will be thrown is straight up into YOUR FACE.

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Gluten Free Fried Okra Recipe

    8 Servings

Ingredients

  • 4 cups Okra, sliced
  • 1 cup Buttermilk
  • 2 Eggs, beaten
  • 1 cup Gluten Free Cornmeal
  • 1/2 cup All-Purpose Gluten Free Flour
  • 1 teaspoon Salt, plus more to taste
  • 1 teaspoon Black Pepper
  • Canola or Vegetable Oil

Directions

  1. Evenly pour the okra in a shallow dish, and then let it soak in the buttermilk. Add additional buttermilk if needed to be sure it’s all covered.
  2. Beat the eggs in a medium sized bowl.
  3. Combine the cornmeal, flour, salt, and pepper in another medium sized bowl.
  4. Using a deep skillet or Dutch oven, fill it half way with oil. If you are using a Dutch oven, fill it enough to cover the okra; this may end up being about ¼ way full.
  5. Begin to warm up the oil to medium-high heat.
  6. Place the okra in the eggs, and then dip in the cornmeal mixture. Be sure the okra is fully coated.
  7. Place the okra immediately into the oil.
  8. Let it fry on each side for about 5-10 minutes or until browned.
  9. Continue for all okra, adding more oil if needed.
  10. Place the fried okra on a paper towel lined plate to drain the excess oil and grease.
  11. Add additional salt to taste before serving.

Recommended

Published:
Modified:
Author:
Cooking Method:
Fried
Cuisine:
Gluten Free
Category:
Side Dishes
Tags:
, , , , , ,
Related Recipes:
Gluten Free Recipes, Side Dish Recipes, Okra Recipes, Southern Recipes, Fried Recipes, Easy Recipes, Barbecue Recipes
Recipe Yields:
4 cups
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Kristy Still
Recipe Yields: 4 cups
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Nutrition Facts

Serving Size 1/2 cup
Servings Per Recipe 8

Amount Per Serving
Calories from Fat 16
Calories 127

% Daily Value*
3%
Total Fat 2g
1%
  Saturated Fat 0g
14%
Sodium 327mg
7%
Total Carbohydrate 22g
3%
  Dietary Fiber 3g
  Sugars 2g
9%
Protein 4g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kristy Still

About Kristy

Kristy turned her hatred of cooking into a new outlet for creativity. Now that's the kind of attitude we're fanatical about! She blogs about all sorts of good food on Mommy Hates Cooking. On Food Fanatic, she's tackling all things Gluten Free.