Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.
Process pecans, baking mix, and next 2 ingredients in a food processor until pecans are finely ground. Place pecan mixture in a large bowl. Add okra, tossing to coat. Gently press pecan mixture into okra.
Pour oil to a depth of 2 inches into a Dutch oven or cast-iron skillet; heat to 350°. Fry okra, in batches, turning once, 5 to 6 minutes or until golden; drain on paper towels.
*1 (16-oz.) package frozen cut okra, thawed, may be substituted.
Note: For testing purposes only, we used Bisquick Original All-Purpose Baking Mix.
Nice recipe with room to play around. As for the one star review, if you're the type not to follow instructions and use fresh okra instead, be sure to use your head and first blanch it, or make a batter, prior to dipping it into the also dry pecan mixture.
I've never fried anything before, so maybe I did something wrong. And I used fresh okra, not frozen. But the pecan baking mix coating did not adhere to the okra. As soon as I put it in the oil, it floated away and sunk to the bottom of the pan, making the oil a yucky black mixture. Perhaps an egg coating before the pecan/baking mix make it work?
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