From, "River Road Recipes IV...Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Combine the flour, cornmeal, pecans, salt and red pepper in a shallow dish and mix well. Add the okra to the flour mixture and toss lightly to coat.
Add enough peanut oil to a skillet to measure 2 inches and heat to 375 degrees. Fry the okra in batches in the hot oil for 4 minutes or until golden brown; drain. Serve immediately.
NOTE: The pecans add extra crunch to this Louisiana Specialty.
SERVES: 4
- 1/2 cup flour
- 1/2 cup cornmeal
- 1/2 cup finely chopped toasted pecans
- 1 teaspoon salt
- 1/4 teaspoon red pepper
- 1 pound fresh okra, cut into 1/4-inch slices
- Peanut oil for frying
TO PREPARE:
Combine the flour, cornmeal, pecans, salt and red pepper in a shallow dish and mix well. Add the okra to the flour mixture and toss lightly to coat.
Add enough peanut oil to a skillet to measure 2 inches and heat to 375 degrees. Fry the okra in batches in the hot oil for 4 minutes or until golden brown; drain. Serve immediately.
NOTE: The pecans add extra crunch to this Louisiana Specialty.
SERVES: 4
