Our Paleo Family

Okra Fritters (variations for Paleo, Primal, AIP and THM-S)

This recipe was created for all you Trim Healthy Mamas out there trying to eat your okra. There is is drink some people praise that is supposed to taste like a Wendy’s Frosty, even though it contains a cup of okra, but it does not. The people who love this drink must have some magical variety of okra that does not taste like okra, but I couldn’t find that kind. I made myself choke that drink down one day, but couldn’t bring myself to try it again.

But I am determined to complete this okra challenge: 1 cup per day for a week.

Okra supposedly has properties that make it very healing to the gut. This is good news to anyone with an Inflammatory Bowel Disease, such as Crohn’s or Ulcerative Colitis.

It’s also supposed to jump start weight loss. Now, I’ve not seen a scientific report on that claim, but I have read lots of anecdotal evidence. That’s why THM created the okra challenge. You eat one cup of this lovely green vegetable per day for a week and it’s supposed to help get a stalled weight loss going again.

You could say I’ve had stalled weight loss. I’ve been at this same weight for 4 years! And nothing has worked to make the pounds budge. Sure, I’ll try okra. It’s a real food, a healthy vegetable. And since I live in the south, it’s easy to find. I can even grow it in this climate so you can bet we’ll be introducing this veggie to our garden this summer.

Knowing that I would not be trying that okra drink again, I had to come up with another way to get in my okra. When all else fails, bread it and fry it. I’m kidding. Well, sort of. The only way I’d ever eaten okra before THM was fried. It’s a southern specialty and it is dee-licious!

These fritters are super easy, fast, adaptable and do really taste like the fried okra I’m used to. You can add different spices and herbs to change the flavor to your liking. I’ve written up the basic recipe below and I’ve given you alternatives in the notes section.

If you’re trying to get in your okra, but having a hard time with the texture or flavor – both of which are kind of weird, let’s be honest, give this recipe a try. You might just have to double the batch so you have enough to share with your greedy family. 🙂

Special Tools and Ingredients Used for this Recipe:


Okra Fritters
Print Recipe
A really delicious way to eat this weird vegetable.
Servings Prep Time
1 serving 5 minutes
Cook Time
10-20 depending on cooking method
Servings Prep Time
1 serving 5 minutes
Cook Time
10-20 depending on cooking method
Okra Fritters
Print Recipe
A really delicious way to eat this weird vegetable.
Servings Prep Time
1 serving 5 minutes
Cook Time
10-20 depending on cooking method
Servings Prep Time
1 serving 5 minutes
Cook Time
10-20 depending on cooking method
Ingredients
Servings: serving
Instructions
  1. In a medium mixing bowl, add egg, milk, onion powder, salt and pepper, and almond flour. Whisk well to combine.
  2. Add chopped okra and combine well. I find that a rubber spatula works best for this.
  3. If frying: heat a medium sized skillet over medium high heat. Add cooking oil (avocado, palm shortening, coconut oil or bacon fat are good choices - no vegetable oils). Once oil is hot, drop fritters into oil using medium scoop or about a rounded 2 Tablespoon measure. Flatten out slightly. Reduce heat to medium.
  4. Watch closely and turn so they brown on both sides. This takes about 10 minutes.
  5. Layer paper towels on a dinner sized plate. Remove cooked fritters to plate and sprinkle with additional salt, if desired. Devour immediately.
Recipe Notes

Instructions for baked version, which is just as good, if not better than the fried version. They just take longer so you have to be patient. I'm not good at that.

Preheat oven to 400 degrees. Add cooking oil to baking pan (9x13 size is perfect for a single batch) and place in oven. You only need about 1 tablespoon of oil if baking rather than frying.

Once pan is hot, remove from oven (carefully) and drop fritters onto tray. Flatten slightly. Bake 20 minutes. Flip, bake 5 minutes more. You can cut one open to see if it's cooked through, though to be honest, the slimy texture of the okra makes it seem they are not done when they really are. In my experience, 25 minutes total  was perfect to cook them all the way through. This recipe made 7 fritters. If you make yours larger or smaller, they will cook slower or faster, respectively.

For primal version (which are really yummier, I think): use half and half instead of coconut milk and add 2 Tbsp. grated parmesan and 1 tsp. Italian seasoning. I think these are best cooked in bacon fat.

Another option is to add a couple slices of chopped bacon to the fritter batter. I find you get more bacon flavor by cooking them in the fat than by adding the actual bacon to the batter. But that's just my opinion.

Last, but not least, to make these AIP friendly, you just need to swap out the almond flour for an AIP friendly flour. The one I use most is cassava and it works fine here. Just reduce the amount to 1/4 cup. I really don't like the flavor of cassava flour, so when I made this version, I added 2 tsp. Italian seasoning and 1/4 tsp. garlic salt.

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