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Paula Deen's Fried Pickled Okra with Creamy Chipotle Sauce

Recipes » Appetizers » Vegetable

Try this Paula Deen's Fried Pickled Okra with Creamy Chipotle Sauce recipe, or contribute your own.

Yield: 6 Servings Ready in 20 minutes

Cuisine: Main Ingredient: Okra

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Original recipe makes 6 Servings

Peanut Oil; for frying

1 1/4 cupFry Mix; recipe follows

1 cupBeer

16 ouncejar pickled okra; drained (i used "talk o' texas crisp okra pickles)

creamy chipotle sauce; recipe follows

fry mix -

3 cupsself-rising flour

1/2 cupself-rising white cornmeal

1/2 teaspoonSalt

1/2 teaspoonCrushed Black Peppercorns

creamy chipotle sauce -

8 ouncesCream cheese; softened

2 tablespoonsMayonnaise

1 chipotle in adobo sauce

2 limes; juiced

3/4 teaspoonSalt

3 tablespoonschopped green onion; for garnish

Paula Deen's Fried Pickled Okra with Creamy Chipotle Sauce Preparation

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

Creamy Chipotle Sauce: 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.