Nutty okra is a delicious and nutritious addition to your summer table, offering a unique twist on a classic vegetable. By frying it with a crispy peanut coating, you transform okra into an interesting side dish.
Discovering Okra: A Summer Staple
I love fresh summer vegetables! Locally sourced fresh food is loaded with nutrients and flavor. One summer vegetable often overlooked is okra. People seem to either love it or hate it! Many people dislike it because of its reputation for becoming slimy when cooked. This recipe uses baking mix and peanuts, and the okra is fried. Generally, I do not find okra too slippery, other than a little on the cutting knife after slicing it. Once cooked in this recipe, there are no issues.
Fun Facts About Okra
Here are some interesting facts about okra.
- Okra is thought to be native to Ethiopia.
- Its seeds can be roasted and ground into a coffee substitute.
- It is a good source of folate, fiber, and magnesium.
- Okra is great for garden soil because it fixes nitrogen, a nutrient often lacking in garden soil.
- It is also called lady’s fingers.
Nutty Okra Rolled in Bisquick
The okra in this recipe is dipped in egg and then rolled in a baking mix. While there are many options available, I used the classic Bisquick mix.
During my research on the history of Bisquick for a magazine article, I came across an intriguing fact: Bisquick was originally developed for cooking on trains! One night, a General Mills salesman traveling by train requested a late-night snack. He was thrilled when the chef quickly whipped up biscuits using a ready-made baking mix stored in cold storage. This inspired General Mills to create a similar product that didn’t require refrigeration, and today, that product is Bisquick.
Mix the Dry Ingredients for Nutty Okra
To prepare the mix for this recipe, stir the Bisquick with salt, pepper, and crushed peanuts. Try to crush the peanuts very finely so they stick to the okra more easily.
Fresh vs Frozen Okra
You can prepare this recipe with fresh or frozen okra. I prefer using fresh okra, but the dish will work with frozen okra. If using frozen, thaw it before coating it in the dry ingredients.
If using fresh okra, dip it in beaten egg to help the Bisquick stick. You can use buttermilk or even water instead. Just make sure the okra is wet, or the dry ingredients will not stick. You do not have to dip frozen okra in anything, as it will be wet after thawing.
Coat the Okra
Stir the okra into the dry ingredients until well coated. Add any extra Bisquick sparingly because less is better in this recipe. If you add too much, the peanuts will have a hard time sticking to the okra. If the okra is sufficiently wet, the small, chopped peanuts will easily stick to it and cook without falling off.
Cook Nutty Okra in Small Batches
Cook the okra in two or three batches to prevent it from crowding in the pan. Use a nonstick or seasoned pan, and you won’t need to add as much cooking oil.
Deep Frying Nutty Okra
If you prefer the crunchiness of deep-fried okra, you can fry it in 2 inches of oil at 375°F. Cook it in batches and let the temperature return to 375°F before starting another batch.
Garnish with Extra Peanuts
If you would like extra peanuts in this dish, add a few whole peanuts to the pan to brown with the okra. Enjoy!
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Nutty Okra
Ingredients
- ½ cup all-purpose baking mix (Bisquick used)
- ½ cup roasted salted peanuts, finely chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 pound fresh or frozen (thawed) okra, cut into 1/2-inch pieces
- 2 large eggs, beaten
- ¼ cup cooking oil (more if needed) (use a high-heat oil such as peanut)
Instructions
- Stir together the Bisquick, peanuts, salt, and pepper.
- Dip the okra pieces in the egg and then add them to the Bisquick mixture. Stir to coat.
- Add ¼ cup of oil to a large skillet. Heat until hot, and then add the okra (cooking in 2-3 batches, so the pan is not crowded). Fry for about 4 minutes per batch or until the okra is brown, adding more oil when needed. Garnish with peanuts if desired.
- TO DEEP FRY: Use 2 inches of oil heated to 375°F. Fry the okra in batches for about 4 minutes or until golden. Bring the oil back up to temperature between batches.