Paula Deen's Fried Pickled Okra with Creamy Chipotle Sauce
|Peanut Oil; for frying|
|1 1/4 cupFry Mix; recipe follows|
|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 teaspoonCrushed Black Peppercorns|
|creamy chipotle sauce -|
|8 ouncesCream cheese; softened|
|1 chipotle in adobo sauce|
|2 limes; juiced|
|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.
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