Flourless Fried Okra

• 1 cup vegetable oil, may take even more (do not use olive oil, it can't stand high heat)
• 1/2 cup rice flour
• 1 1/4 cups gluten-free cornmeal
• 1 tablespoon nutritional yeast (for color and a little added flavor)
• 1 teaspoon sea salt
• 1 teaspoon xanthan gum (sort of a binder)
• 1 quart whole okra, stem ends removed

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. 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. Place the okra in a single layer on top of the dry mixture.
4. Mash it gently with a fork to flatten it and coat both sides with the mix.
5. Heat the okra pieces in a single layer in the oil, watching closely and turning when they are brown and almost crisp.
6. As the pieces are done, place them on a paper towel lined platter to drain.
7. Watch out! You'll eat them all before supper if you're not careful!

vegetable oil, rice flour, cornmeal, nutritional yeast, salt, xanthan, okra

Taken from www.food.com/recipe/flourless-fried-okra-461747 (may not work)