Wednesday, November 30, 2011

Fried Pickled Okra

I love pickled okra and what isn't better when it's deep fried. Here's a great appetizer recipe from Paula Deen.

Fried Pickled Okra


Peanut oil, for frying
1 1/4 cups Fry Mix, recipe follows
1 cup beer
1 (16-ounce) jar pickled okra, drained
Creamy Chipotle Sauce, recipe follows


Heat the oil to 350 degrees F in a deep skillet or fryer.

Combine the Fry Mix with the beer. Add the okra, coating it in the batter. Fry the okra, about 4 pieces at a time, turning the pieces frequently, until golden brown, about 2 minutes. Transfer the okra to a paper towel-lined plate to drain. Serve immediately with the Creamy Chipotle Sauce.
Fry Mix:

3 cups self-rising flour
1/2 cup self-rising white cornmeal
1/2 teaspoon salt
1/2 teaspoon crushed black peppercorns

Whisk together the flour, cornmeal, salt, and pepper. Store in an airtight container in the pantry until needed.
Creamy Chipotle Sauce:

1 (8-ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 chipotle in adobo sauce
2 limes, juiced
3/4 teaspoon salt
3 tablespoons chopped green onion, for garnish

Blend the cream cheese, mayonnaise, chipotle, lime juice, and salt in a food processor until smooth. Cover and refrigerate until needed. Garnish with green onions

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