Amethyst Ganaway's Pecan-Crusted Fried Okra

Instructions

1. If you are using frozen okra, lay out flat on a sheet lined with paper towels and a few more paper towels on the top of the okra and let thaw and slightly dry out in the refrigerator. If you are using fresh okra, skip this step. In a food processor, pulse pecans, cornmeal, 2 tablespoons AP flour, salt, pepper, and paprika until it forms a cohesive, fine dry mix. Set aside in a bowl.

2. In another bowl, beat your eggs until well incorporated and set aside. In your skillet, pot, or fryer, heat oil over medium heat. Take okra and toss into the dry mix, then the egg mixture, and then in the dry mix again. Add the additional 2 tablespoons of flour and toss again - your okra should have a wet, sticky batter covering the majority of the okra.

3. When the oil has come to temp, carefully place your okra into it with your hands ensuring the pieces don't stick together too much. Be sure not to overcrowd your pan, you want the okra to have room to move around with your spoon or spider so that everything fries evenly. Move okra around in the pan frequently, and fry for about 7-10 minutes or until golden brown. Carefully remove okra from oil, and set aside in a bowl or plate lined with paper towels to absorb excess liquid. I cooked my okra in two batches to ensure even cooking. Serve immediately.