Fried Pickled Okra

Pickled okra puts a tangy spin on this Southern staple. 

Fried Pickled Okra
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  1. Vegetable oil for frying
  2. 2 cups yellow self-rising cornmeal mix
  3. 1 cup all-purpose flour
  4. 1 teaspoon garlic powder
  5. 1 teaspoon ground red pepper
  6. 1/2 teaspoon seasoned salt
  7. 1/2 teaspoon ground black pepper
  8. 4 (16-ounce) jars spicy pickled okra*, halved lengthwise, 1/2 cup juice reserved
  9. 1 large egg
  10. *For testing purposes, we used Wickles Wicked Okra.
Horseradish Dipping Sauce
  1. 1 (16-ounce) container sour cream
  2. 1/2 cup mayonnaise
  3. 1/4 cup prepared horseradish
  4. 1 teaspoon garlic powder
  5. 1/2 teaspoon seasoned salt
  6. 1/2 teaspoon ground black pepper
  7. 1/4 teaspoon ground red pepper
For okra
  1. In a large skillet, pour oil to a depth of 1 1/2 inches. Heat oil over medium heat to 350°.
  2. In a shallow dish, combine cornmeal mix, flour, garlic powder, red pepper, seasoned salt, and black pepper.
  3. 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
  1. In a medium bowl, combine sour cream, mayonnaise, horseradish, garlic powder, seasoned salt, black pepper, and red pepper, stirring to combine well.
Southern Lady Magazine