Short description

This fried pickled okra recipe delivers the perfect combination of tangy, briny flavors and crispy texture. The pickled okra is coated in a golden cornmeal batter and fried to perfection, creating a crunchy bite with a zesty kick.

Fried Pickled Okra

Why You’ll Love This Recipe

I absolutely love how the pickled okra brings an unexpected twist to traditional fried okra. The pickling process infuses each piece with a tangy flavor, while the crispy cornmeal batter gives it a satisfying crunch. It’s quick to make, and each bite is packed with flavor, making it a great snack or appetizer for any occasion.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Vegetable or peanut oil
1 (16‑oz.) jar pickled okra, drained
1¼ cups all‑purpose flour, divided
1 Tbsp whole buttermilk
1 large egg, lightly beaten
½ cup plain yellow cornmeal
1½ tsp kosher salt, plus more to taste
¾ tsp baking powder
¾ tsp garlic powder

directions

I begin by heating about 2 inches of oil in a large Dutch oven over medium heat until it reaches around 350°F.
I slice the drained pickled okra lengthwise in half and pat it dry with paper towels.
I set up three shallow bowls: one with ½ cup flour; one with the buttermilk and egg whisked together; and the third with the cornmeal, salt, baking powder, garlic powder, and the remaining ¾ cup flour.
I dip each piece of okra into the flour, shaking off any excess, then into the egg mixture, and finally into the cornmeal mixture until thoroughly coated. I place them on a plate for easy frying.
I fry the okra in batches, turning occasionally, for about 2 to 3 minutes per batch or until golden brown and crispy. After each batch, I let the oil return to temperature.
I transfer the fried okra to a paper towel-lined plate to drain, sprinkling lightly with salt. I serve them warm and enjoy!

Servings and timing

Servings: About 8 people
Active time: 30 minutes
Total time: 30 minutes

storage/reheating

I find that fried okra is best enjoyed fresh, as the crispy texture can soften after storing. However, if I have leftovers, I store them in an airtight container in the fridge for up to one day. When I’m ready to eat them, I reheat the fried okra in a hot oven or skillet to restore some of the crispiness.

Variations

I sometimes cut the okra into smaller rounds instead of halving them, which makes for bite-sized pieces that are great for snacking.
If I want extra flavor, I’ll add some garlic powder or Cajun seasoning to the batter.
For a dipping sauce, I love serving fried pickled okra with a creamy chipotle aioli or a tangy comeback sauce.

FAQs

What makes fried pickled okra different from regular fried okra?

The difference lies in the briny, tangy flavor of the pickled okra. While regular fried okra is delicious, the pickled version adds an extra layer of flavor from the inside out.

Can I use fresh okra instead of pickled?

While fresh okra can be used, it won’t have that tangy pickled flavor. Fresh okra also tends to have a bit more moisture, so it requires careful handling to prevent a slimy texture.

How can I prevent my fried okra from turning soggy?

To keep the okra crispy, I fry it in small batches so the oil stays hot, and I make sure to dry the okra thoroughly before coating it. This helps to maintain that crunchy exterior.

What oil should I use for frying?

Vegetable oil or peanut oil works best for frying fried okra, as both have high smoke points and won’t burn quickly, allowing the coating to crisp up perfectly.

Can I prepare the pickled okra myself?

Yes, you can easily pickle fresh okra by combining vinegar, water, salt, sugar, garlic, and spices. Let it sit in the fridge for a couple of days to allow the flavors to develop before frying.

Conclusion

Fried pickled okra is a fun, flavorful twist on a Southern classic. With a crispy cornmeal batter and tangy pickled okra inside, it’s a delightful dish to serve as a snack or appetizer. Whether you enjoy it with a dipping sauce or as a stand-alone treat, this recipe is sure to become a favorite in your kitchen.