From, "River Road Recipes IV...Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.


  • 1/2 cup flour

  • 1/2 cup cornmeal

  • 1/2 cup finely chopped toasted pecans

  • 1 teaspoon salt

  • 1/4 teaspoon red pepper

  • 1 pound fresh okra, cut into 1/4-inch slices

  • Peanut oil for frying


Combine the flour, cornmeal, pecans, salt and red pepper in a shallow dish and mix well.  Add the okra to the flour mixture and toss lightly to coat.

Add enough peanut oil to a skillet to measure 2 inches and heat to 375 degrees.  Fry the okra in batches in the hot oil for 4 minutes or until golden brown; drain.  Serve immediately.

The pecans add extra crunch to this Louisiana Specialty.