Gluten Free Cornmeal Crusted Fried Okra

Total time35 min

Prep time15 min

Cook time20 min

Fresh okra rounds get soaked in tangy buttermilk, then tossed in a well-seasoned cornmeal coating loaded with garlic powder, smoked paprika, and a kick of cayenne. Fried in batches until deep golden and shatter-crisp, each piece comes out of the skillet with that craggy, craveable crust that makes fried okra so addictive. A finishing touch of flaky sea salt and a splash of hot sauce on the side round out this Southern favorite. The cornmeal does the heavy lifting here, giving you crunch in every bite without any heaviness or greasiness weighing it down. It's a great pick for a gluten free spread, whether you're serving it as a snappy appetizer or piling it onto a plate alongside your favorite mains. Serve it hot, straight off the wire rack, for the best crunch.

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Ingredients

4 servings

1 lb fresh okra, trimmed and cut into ½-inch rounds
½ cup buttermilk
1 cup vegetable oil, for frying

For the coating

¾ cup fine yellow cornmeal
Pearl Milling Co Yellow Corn Meal - 5 LB Kroger Yellow Corn Meal Pearl Milling Company Yellow Corn Meal Arrowhead Mills Organic Yellow Cornmeal Aunt Jemima Yellow Corn Meal 80 Oz
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¼ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp cayenne pepper
½ tsp smoked paprika

For serving

flaky sea salt, for finishing (optional)
hot sauce, for serving (optional)

Instructions

1
Place the okra rounds in a shallow bowl and pour the buttermilk over them. Toss to coat and let sit for 5 minutes while you prepare the coating.
2
In a separate shallow bowl, whisk together the cornmeal, flour, salt, black pepper, garlic powder, cayenne, and smoked paprika until evenly combined.

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