Description
Crispy, tangy fried pickled okra is a flavorful Southern-inspired snack or appetizer. This recipe uses pickled okra slices coated in a seasoned cornmeal and flour batter, then fried to golden perfection, offering a delightful crunch and zesty bite in every piece.
Ingredients
Scale
For Frying
- Vegetable or peanut oil, about 2 inches deep
Okra and Coatings
- 1 (16-oz) jar pickled okra, drained and sliced lengthwise
- 1¼ cups all-purpose flour, divided
- 1 tablespoon whole buttermilk
- 1 large egg, lightly beaten
- ½ cup yellow cornmeal
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon baking powder
- ¾ teaspoon garlic powder
Instructions
- Heat the oil: Pour vegetable or peanut oil to a depth of about 2 inches into a Dutch oven or heavy pot. Heat the oil over medium heat until it reaches 350°F (175°C).
- Prepare the okra: Drain the pickled okra and slice it lengthwise. Pat the slices dry thoroughly with paper towels to remove excess moisture, ensuring a crisp fry.
- Set up the dredging stations: Arrange three separate bowls: (a) place ½ cup flour; (b) whisk together buttermilk and beaten egg; (c) mix the remaining ¾ cup flour with cornmeal, 1 teaspoon kosher salt, baking powder, and garlic powder.
- Coat the okra: Take each okra slice and dredge it first in bowl (a) flour, then dip into the egg and buttermilk mixture (b), and finally coat thoroughly in the cornmeal mixture (c), ensuring every piece is well covered.
- Fry the okra: Carefully fry the coated okra pieces in batches in the hot oil for 2 to 3 minutes or until golden brown and crispy, turning as needed for even color. Allow the oil to return to 350°F between batches.
- Drain and season: Remove the fried okra pieces with a slotted spoon and place them on paper towels to drain excess oil. While still hot, sprinkle with the remaining ½ teaspoon kosher salt. Serve immediately while warm and crispy.
Notes
- Patting the pickled okra dry is crucial to prevent oil splatters and ensure a crisp coating.
- Use a thermometer to maintain the oil temperature at 350°F for perfect frying results.
- Fry in small batches to avoid overcrowding, which can lower oil temperature and cause soggy coating.
- Serve fried pickled okra as a snack, appetizer, or side dish for Southern-style meals.
- Can be paired with a spicy dipping sauce or ranch dressing for extra flavor.
