Directions

1. If you are using frozen okra, lay it out flat on a sheet pan lined with paper towels, set a few more paper towels on top, and let it thaw and drain a bit in the refrigerator. If you are using fresh okra, skip this step. Cut the stems off and cut the pods into 1/2-inch slices.
2. In a food processor, pulse pecans, 2 tablespoons flour, the cornmeal, salt, pepper, and paprika until it forms a cohesive, fine, dry mix. Set aside in a bowl. In another bowl, beat eggs until well incorporated and then set aside.
3. In a deep skillet, heavy bottomed pot, or deep fryer, heat 1 ½-2 inches of oil over medium heat. (If you have a deep-frying thermometer, the oil should heat to about 325°.) Take okra and toss into the dry mix, then the egg mixture, and then in the dry mix again. Add the remaining 2 tablespoons flour and toss again — your okra should have a wet, sticky batter covering the majority of it (it won’t completely cover).
4. When the oil has come to temperature, you should see ripples in the oil forming. (I always do a test with one single piece of okra. Drop it into the pan, and if it immediately bubbles and comes to the surface of the oil, it's ready. If it takes a few seconds, let your oil heat up for another minute or two.) Carefully lower about half the `okra into the oil, a portion at a time using a slotted spoon or spider, 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. Break clumps apart with your spoon, move okra around in the pan frequently, and fry until golden brown, 5-7 minutes. Carefully remove okra from oil and transfer to a bowl or plate lined with paper towels to absorb excess oil. Repeat with remaining okra.
5. Serve immediately, with more salt and pepper to taste.