Pecan Crusted Okra Fries
Updated: Aug 29, 2018
Fried Okra is a staple around my hometown and much of the South. We love to smother it, put it in gumbo, stew it, but mostly to fry it. Admittedly, the deep fried preparation really let’s this vegetable shine. The instant and high heat keeps it from releasing it’s slime and the typical cornmeal coating used in my neck of the woods creates a fantastic crust.
Now people generally have a pretty strong opinion on okra. You either dream about it or you have the adult privilege of omitting this vegetable from your diet. I err on the side of an okra-lover and will debate anyone who says a gumbo is a gumbo without okra. Not so my friends!
This recipe is a little lighter since there is no deep frying involved. While these okra “fries” won’t get as crispy as their deep fried counterparts they are really tasty thanks to their pecan “breading”.
Try dipping these in my Smokey Spanish Sauce . Yum yum y’all!
Yield: approximately 4 servings
1 lb okra, whole
2 t water
½ c pecans
¼ c white sesame seeds
¼ c golden flaxseed meal
1 t salt, divided
½ t paprika
¼ t garlic
⅛ t chili powder
pinch of cayenne
Wash and dry whole okra and sprinkle ½ t salt over them.
Combine egg and water in one bowl to make eggwash.
In your processor or blender grind pecans with sesame seeds, flax, and seasonings to make “breading”. Put this in another bowl.
Holding okra by the tops dip in eggwash and then roll in breading mixture. Place directly on to parchment lined baking sheet. Repeat until all are coated.
Bake at 400 for 10 minutes, gently flip, and bake for another 10 minutes.
Notes: Great with Smokey Spanish Sauce or Creamy Spanish Sauce. Best when consumed immediately. Does not reheat well.
About this Recipe:
paleo dairy free ketogenic coconut free vegetarian grain free legume free gluten free