I made these fritters (using gluten-free flour, of course), and they came out wonderfully. I may or may not have eaten a couple right out of the pan. But just to be sort-of healthy and offset the deep-fried okra, I made a salad with extra goat cheese for good measure. Eaten out on the porch, it was just the right combination of hot and cool, greasy and leafy. Yum!