Okra Fritters (THM-S, Low Carb, Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 2 cups Okra, frozen

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 cup Coconut oil
  • 1 tbsp White vinegar

• Dairy

  • 3 tbsp Half & half

Found on mymontanakitchen.com

Ingredients

• 1 Cup Coconut Oil
• 1/2 Cup Almond Flour
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 2 Cups Frozen Okra, thawed and coarsely chopped
• 1 Large Egg
• 3 Tablespoons Half & Half
• 1 Tablespoon White Vinegar

Directions

• Heat coconut oil in a large skillet (I used my cast iron skillet) over medium heat.
• Mix Half & Half with Vinegar (this should thicken the Half & Half until it is a similar consistency to buttermilk)
• In a large bowl, mix Half & Half mixture with almond flour, salt, pepper, okra, and egg. You should have a thick batter.
• When oil is hot, drop batter by 1/8 cup (2 Tablespoons) into the skillet and flatten slightly.
• Fry until golden brown on one side, then flip and fry on the second side until golden brown. (Depending on how hot your oil is, it may take 2-3 minutes per side.)
• Remove from oil and sprinkle with salt. (I like Himalayan Pink Salt.)
• Drain on paper towels.