|10-20depending on cooking method|
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 (9×13 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.