Pickled okra puts a tangy spin on this Southern staple.
Fried Pickled Okra
2016-05-06 14:05:43
Okra
- Vegetable oil for frying
- 2 cups yellow self-rising cornmeal mix
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon ground red pepper
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon ground black pepper
- 4 (16-ounce) jars spicy pickled okra*, halved lengthwise, 1/2 cup juice reserved
- 1 large egg
- *For testing purposes, we used Wickles Wicked Okra.
Horseradish Dipping Sauce
- 1 (16-ounce) container sour cream
- 1/2 cup mayonnaise
- 1/4 cup prepared horseradish
- 1 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
For okra
- In a large skillet, pour oil to a depth of 1 1/2 inches. Heat oil over medium heat to 350°.
- In a shallow dish, combine cornmeal mix, flour, garlic powder, red pepper, seasoned salt, and black pepper.
- In a separate shallow dish, combine reserved pickled-okra juice and egg, whisking to combine. Dip pickled okra into egg mixture, allowing excess to drain. Coat pickled okra in cornmeal mixture. Fry in batches for 1 to 2 minutes per batch or until golden brown. Drain on paper towels. Serve with Horseradish Dipping Sauce.
For dipping sauce
- In a medium bowl, combine sour cream, mayonnaise, horseradish, garlic powder, seasoned salt, black pepper, and red pepper, stirring to combine well.
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