Pecan Fried Okra
Recipe by Educational Chef, Paola Villafane
Demonstrated at Decatur Farmers Market on August 4, 2018
Ingredients
- Market:
- Okra from Mealor Family Gardens ($4 / lb)
- Pecan Meal from Pearsons Farms ($3 / small bag)
- Infused Sunflower Oil from Oliver Farms
- Pantry:
- Olive oil
- Flour
- Salt
- Pepper
- Ground Mustard
Directions
- Ready flour mix in a bowl, adding equal parts of pecan flour and flour plus salt, pepper, and ground mustard to taste.
2. Slice okra in long diagonals, discarding stem piece.
3. Toss okra around in flour mix bowl, making sure to really squeeze the flour mix onto the okra slices. *This is an eggless recipe that results in a thin crust, but adding an egg wash will increase crust thickness.
4. In a saute pan, heat about two tablespoons of the infused sunflower oil with 3 tablespoons of olive oil over high heat.
5. When oil is hot and ready (flicking a small amount of flour into the pan causes instant bubbling/boiling) add okra and cook until you see blistering and browning occurring on the bottom, about 3 minutes.
6. Flip okra slices and cook on other side for at least 2 minutes.
7. Remove okra onto somewhere where they can be drained of excess oil or use a paper towel to remove oil.
8. Serve warm and enjoy!
Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.
