Pecan Fried Okra Recipes

FRIED PECAN OKRA

Steps:

• Heat oven to 350°F. In ungreased shallow pan, arrange pecans in even layer. Bake 10 minutes or until golden brown, stirring occasionally.
• In food processor, place toasted pecans, Bisquick mix, salt and pepper. Cover; process until pecans are finely ground. Transfer pecan mixture to large bowl. In another large bowl, beat egg white until foamy. Add okra and toss to coat. Add okra to pecan mixture and toss to coat. Gently press pecan mixture into okra.
• In Dutch oven or cast-iron skillet, heat 2 inches oil to 350°F. Carefully drop okra, in batches, into hot oil. Fry 5 to 6 minutes, turning once, until golden; drain on paper towels. Serve hot.

PECAN CRUSTED FRIED OKRA

Steps:

• Process pecans in a food processor until finely ground.
• Combine pecans with flour, cornmeal, salt, and cayenne pepper in a medium bowl.
• In a separate medium bowl, whisk together egg and milk.
• Pour about 2 inches of peanut oil in a heavy-bottomed skillet. Cast iron is perfect but any quality skillet will do.Heat oil to 375 degrees.
• Place okra in bowl with egg mixture and stir to coat okra well.
• Toss about 8 pieces of okra at a time in the flour mixture.
• Fry okra in batches until golden brown, about 4 minutes. Drain on a paper towel-lined plate. Season with a little more salt.

FRIED OKRA

Steps:

• In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

PECAN FRIED OKRA

Steps:

• place pecans in an even layer in a shallow pan.
• bake at 350 fpr 10 minutes.
• process pecans, bisquick and salt and pepper in a food processor.
• place mixture in a large bowl, add okra and toss to coat.
• fry in oil until golden an drain on paper towels.

PAN-FRIED OKRA

Steps:

• Wash the okra, and place aside, leaving the okra slightly wet. Cut the okra crosswise into 1/2-inch pieces and place in a large bowl. Season the okra with the salt, adding more to taste.
• Pour the cornmeal over the okra. Using both hands, firmly grip the bowl, and shake it until all the okra pieces are coated. If too dry, add a little water, 1 tablespoon at a time, and, if needed, more cornmeal can be added. Lightly press the okra with your hands, making sure that the cornmeal sticks to the okra. Toss the okra again. All the pieces should be coated evenly, with a light layer of cornmeal - but the okra shouldn't be obscured.
• In a large cast-iron skillet, heat the oil over medium-high. You can determine if the oil is ready by dropping a pinch of cornmeal into it; the oil should sizzle, but not smoke. (If it's not hot enough, the okra will soak up the oil.)
• Once the oil is ready, working in two batches to avoid crowding, drop half the okra into the hot oil and cook it, stirring occasionally, for about 5 minutes, until golden and crisp. Using a slotted spoon or spider, remove the okra to a plate covered with a paper towel to drain excess oil. Repeat with remaining okra, and serve immediately.