Okra Fritters

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Okra Fritters

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. Jennifer Eloff’s Gluten-Free Bake Mix

1 T. CarbQuick bake mix (or 1 T. more Jen Eloff’s GF bake mix for gluten-free version)

1 egg

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:

25 calories

1.67 g fat

2.09 g carbs, .73 g fiber, 1.36 NET CARBS

1.34 g protein

24 mg sodium

71 thoughts on “Okra Fritters

      1. I imagine it TASTES good, buy you do realize pre-breaded seafood is not low-carb and not particularly healthy if you read the ingredients…..they use REAL flour, which low-carbers do not eat. I’m curious, are you saying you subbed in the seafood for the okra? or in addition to the okra. Would probably be good with both, but I would just use unbreaded seafood. 🙂

    1. Linda, flour and cornmeal are too high in carbs. The recipe will no longer be low carb with either one. Either mix up a batch of Jennifer’s low-carb bake mix (recipe for it is linked inside the recipe itself) or use some other low-carb bake mix. Using straight coconut flour will be awful; using straight almond flour will likely result in them falling all apart when cooking.

  1. I haven’t tried these, but I learned to make okra patties from my Mother-in-law. She would use small okra and cut the caps off just above the top, leaving the actual cap. Rinse them and place with small amount of water, and bring to boil. Boil till Okra is tender, drain, add salt to taste and add a little more cornmeal till it is a workable consistency to cook. Don’t overmix, just keep it light. Drop little patties in hot grease till brown and turn to brown other side. Serve hot! Delish!

    1. They are fried, not baked. You’re on your own experimenting with baking them. Might work; might not. I just don’t know because fritters are fried. That’s why they are called Fritters: Frites in French means “fried” or “fries”.

    1. Yes, as that bonds to the egg-cream mixture to form plenty of batter. You don’t want too much batter. You can addd another tablespoon if you feel it needs it, but mix it up first to see it does work. 🙂

    1. Not absolutely necessary I don’t think, but using mixtures and blends of flours is a GOOD think in low-carb baking. You often get better results.

    1. Jennifer’s you make at home. Click the link for her recipe; Click the Carbquick link to see about that one. I order my Carbquick at Netrition.com.

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