This little experiment came out quite tasty! And ever so easy once I thawed the okra. This is not suitable until the grains rung of OWL. Those still on Induction might try subbing flax meal for the bake mixes and then it would be OK for Induction. I RARELY deep fry (mostly oven fry now), as I don’t like using oil this way, but I will occasionally make these when I get a craving for them. My Oven-Fried Okra is good, but just not as easy as making these little lovelies. :) If you prefer, you can use all Carbquick or all Jennifer’s bake mix. Your call on that one. I just like the synergy the two mixed together brings to the table.
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8 oz. frozen sliced okra, coarsely chopped
2 oz. onion, finely minced
1 T. CarbQuick bake mix (or 1 T. more Jen Eloff’s bake mix for gluten-free version)
2 T. heavy cream
Pinch each of salt, black pepper and cayenne pepper
2 c. frying oil of your choice
DIRECTIONS: Thaw, drain, and chop okra. Place in mixing bowl. Add remaining ingredients and stir well. Heat oil to VERY hot and drop batter by soup spoons into fat. Allow to fully brown before attempting to flip to second side or these will fall apart on you. When both sides are nicely browned, remove and drain on paper towels.
NUTRITIONAL INFO: Makes twelve 2″ fritters, each contains:
1.67 g fat
2.09 g carbs, .73 g fiber, 1.36 NET CARBS
1.34 g protein
24 mg sodium