The Easiest (Healthiest) Fried Okra (THM-FP, S, gluten free, low carb)

This year, we grew a delicious variety of heirloom okra that is called Longhorn Okra. It is perfectly tender even when it grows long…which if you know anything about picking “normal” okra, it will be tough as a cob if it gets too long.

You Mean to Tell Me It Ain’t Tough?

I have to admit, I was skeptical the first time my husband told me okra several inches long was still tender. “Yeah, sure,” I thought. But he sliced through it with a knife and it slid like silk! And it was tender.

We had oodles of okra this year. I pickled a bunch, cooked it, and then gave some away, and then cooked some more. I am glad of this…because of the wonderful health benefits of this vegetable!

Okra is So Good for You!

It is rich in so many vitamins, great for folate levels, and great for blood sugar control. It’s just an all around health food.

This recipe is my new go-to for good ol’ fried okra. I used to get out three separate bowls to make fried okra. One for the okra, one for the egg, one for the flour… But I found this new shortcut to making it easier—and the coating I use is a healthy alternative to your traditional flour or cornmeal breading!

Here’s how I did it:

(I have included my affiliate links in this post. This means that if you choose to purchase through my link, I’ll receive a small commission at no extra cost to you. Thank you!)

I’m going to apologize that I didn’t give an exact amount on the okra.

I will resort to the old-timey unit of measurement: a mess.

You’ll need a mess of okra.

Chop up the okra into little coins, about ¼ -1/2 inch thickness. Make sure you at least chop the pieces uniformly so they cook evenly.

Heat a good two to three tablespoons of LouAna Pure Coconut Oil (All Natural) refined coconut oil in a skillet on medium high heat. (Refined coconut oil doesn’t have the coconut flavor.)

(Side note: you can use less oil if you’re aiming for THM-FP…but I think it cooks quicker if you keep the oil plentiful, therefore making the recipe heavy in fats, a THM-S.)

Add the uncoated pieces of okra to the skillet. Season with mineral salt and pepper, and optional garlic powder. (Just sprinkle at first.)

Coat the tops with THM Baking Blend. This is a combo of almond flour, coconut flour, flax meal…a wonderful combo that makes any recipe taste close to wheat flour. Only healthier! (Above are my THM Affiliate links for mineral salt and Baking Blend.)

Toss in the oil, and coat with more baking blend. The sliminess of the okra causes the baking blend to stick wonderfully. No need for the egg, I’ve found.

That’s it! Almost tastes like popcorn.

For more healthy, THM friendly recipes, visit Farm Fresh THM!