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Nutty Okra

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! While some people may not like the taste, it seems that 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.

  1. Okra is thought to be native to Ethiopia.
  2. Its seeds can be roasted and ground and used as a coffee substitute.
  3. It is a good source of folate magnesium.
  4. Okra is great for garden soil because it produces nitrogen–a needed nutrient that is too often missing from garden soil.
  5. It is also called lady’s fingers.
Cut okra

Rolled in Bisquick

The okra in this recipe is dipped in egg and then rolled in Bisquick baking mix. While researching the history of Bisquick for a magazine article, I found an interesting fact: Bisquick was developed just to use on trains! One night a General Mills salesman traveling by train asked for a late-night snack. He was delighted when the chef was able to quickly prepare biscuits with a ready-made baking mix he had in cold storage. General Mills then worked to make a similar product that did not need refrigeration; today, that product is Bisquick.

Mix the Dry Ingredients

To prepare the mix for this recipe, stir the Bisquick with salt, pepper, and crushed peanuts. Try to crush the peanuts very fine, so it is easier for them to stick to the okra.

Fresh vs Frozen Okra

You can prepare this recipe with fresh or frozen okra. I prefer using fresh okra, but the dish will cook up the same when using frozen okra. If using frozen, thaw it before coating it in the dry ingredients.

If using fresh okra, dip it into a beaten egg to make it easier for the Bisquick to stick. You can use buttermilk instead or even water. Just make sure the okra is wet, or the dry ingredients will not stick. You do not have to dip frozen okra in anything because it will be wet after it thaws.

Coat the Okra

Stir the okra into the dry ingredients to coat it well. 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 wet enough, the small chopped peanuts will easily stick to it and cook without falling off.

Cook in Small Batches

Cook the okra in two or three batches to keep it from being crowded in the pan. Use a nonstick or seasoned pan, and you will not have to add as much cooking oil.

Deep Frying

If you prefer the crunchiness of deep-fried okra, you can cook the okra in two inches of cooking oil at 375 degrees F. Cook it in batches and let the temperature return to 375 degrees 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!

Print Recipe
Nutty Okra
Fried okra with baking mix and chopped peanuts
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Stir together the Bisquick, peanuts, salt, and pepper.
  2. Dip the okra pieces in the egg and then add them to the Bisquick mixture. Stir to coat.
  3. 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.
  4. TO DEEP FRY: Use 2 inches of oil heated to 375 degrees F. Fry the okra in batches for about 4 minutes or until golden. Bring the oil back up to temperature between batches.
Recipe Notes

Use only small, tender okra pods for the best taste. Discard any pods that are hard to cut.

Okra has a short shelf life. Store it in the refrigerator, and do not wash it until you are ready to use it.

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