Fried Pickled Okra with Creamy Chipotle Sauce (Paula Deen) |
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Prep Time: 17 Minutes Cook Time: 7 Minutes |
Ready In: 24 Minutes Servings: 4 |
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Ingredients:
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 |
3 cups self-rising flour |
1/2 cup self-rising white cornmeal |
1/2 teaspoon salt |
1/2 teaspoon crushed black peppercorns |
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 |
Directions:
1. Heat the oil to 350 degrees F in a deep skillet or fryer.
2. 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.
3. Fry Mix:
4. Whisk together the flour, cornmeal, salt, and pepper. Store in an airtight container in the pantry until needed.
5. Creamy Chipotle Sauce:
6. 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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