Susan Voisin

Oil-Free Gluten-Free Oven-Fried Okra

When I was growing up, I knew of only three ways to eat okra–in gumbo, stewed, or fried. As I’ve gotten older and had the opportunity to try recipes from around the world, I’ve grown to love okra in other dishes, such as curries, as well as my favorite (and the easiest) way to prepare it, roasted. I haven’t had fried okra in years because even if I could get past the oil involved in frying, I’ve never seen a vegan version on a menu. If you ask the chef, you’ll find she uses buttermilk, at the very least, and bacon drippings, at the worst.

All of this is to say that I haven’t had fried okra in a very, very long time, so I’m not going to claim that I remember it well enough to duplicate the flavor and texture in a vegan, fat-free version. But I do think I succeed in doing what I set out to do, which was create okra with a crunch to it. As I said, I love roasted okra. Roasting it gives it a lovely smoky flavor and dries up all the “slime” inside the pod. But it doesn’t really make the okra crunchy, and recently I had a craving for crunch, so I set about figuring out how to accomplish that without using oil.

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© svoisin for FatFree Vegan Kitchen, 2015. | Permalink | No comment | Add to del.icio.us
Post tags: Gluten-free, Southern cooking, Soy-free, Sugar-free, Under 200


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