Pecan Crusted Fried Okra

I grew up eating fried okra and I absolutely love it. I never pass up a chance to eat it. Every now and then I make my own at home. This Southern Fried Okra is my favorite.

The last time I made fried okra, I wanted to try something a little different. I had seen a recipe in a cookbook for pecan fried okra and I thought it sounded interesting. Turns out it is really good.

How To Choose Okra

When buying okra for frying, pick out shorter pods. They tend to be more tender and the longer pods can be too fibrous. Okra is quite perishable. Plan on using it within a few days of purchasing. It will start to develop brown spots.

I think this Pecan Crusted Fried Okra tastes fantastic on it’s own but it would also be good with a Buttermilk Ranch Dip.

Type Of Oil To Use

I like to fry Pecan Crusted Fried Okra in peanut oil, but Vegetable or Canola oil work well too and are more economical.

Fried Okra is a southern classic and this Pecan Crusted Fried Okra is great for when you want something a little out of the ordinary.

Storage

Tastes best eaten right after it is made but leftovers can be stored in an airtight container in the refrigerator for 3 days. Reheat in oven or air fryer.

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More Southern Fried Foods

• Fried Green Tomatoes with Buttermilk Feta Dressing
• Fried Asparagus
• Fried Zucchini Chips
• Fried Peach Pies
• Beer-Battered Fried Pickles

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