Heat the fryer oil up to 375 degrees.

Use three bowls with a good flat, wide surface area. Your deep cereal bowls won’t be doing you any favors here.

In the leftmost bowl, put a half cup of whole wheat flour. Put a dish towel to the left of this bowl. Have the okra behind this bowl.

In the center bowl put in the other half cup of whole wheat flour and start whisking in the room temperature beer until the batter is of a pancake batter-like consistency. Whisk thoroughly to make sure the flour is all incorporated and not lumping up on the bottom as flour tends to do.

In the rightmost bowl, have your uncooked quinoa ready. Put a large plate behind this bowl.

Holding the okra by it’s top, roll the okra in the flour on the left.

Dip it in the batter in the middle.

Coat it in the quinoa on the right. Set on the plate.

Repeat until the plate is full, then transfer the okras gently into the fryer. Do not crowd the fryer, just send one layer in for a hot oil bath at a time.

Fry three minutes until golden brown, dumping out the finished okra onto a plate generously lined with paper towels.

Keep repeating steps 6-10 until it’s all done, and enjoy!