Description
Crispy, golden cornmeal‑battered fried pickled okra—the tangy crunch of pickled okra meets a crisp Southern‑style coating for a flavorful appetizer or snack.
Ingredients
Vegetable or peanut oil (for frying, about 2 inches depth)
1 (16‑oz) jar pickled okra, drained and sliced lengthwise
1¼ cups all‑purpose flour, divided
1 Tbsp whole buttermilk
1 large egg, lightly beaten
½ cup yellow cornmeal
1½ tsp kosher salt (divided)
¾ tsp baking powder
¾ tsp garlic powder
Instructions
- Heat about 2 inches oil in a Dutch oven or heavy pot over medium to 350 °F (175 °C).
- Slice drained pickled okra lengthwise and pat dry thoroughly.
- Set up three bowls: (a) ½ cup flour; (b) buttermilk and egg whisked together; (c) remaining ¾ cup flour mixed with cornmeal, 1 tsp salt, baking powder, and garlic powder.
- Dredge each okra piece in flour (a), then egg mixture (b), then cornmeal mixture (c), ensuring full coating.
- Fry okra in batches for 2–3 minutes until golden brown and crispy, turning as needed. Let oil return to temperature between batches.
- Drain on paper towels, sprinkle with remaining salt, and serve warm.
Notes
- Cut okra into rounds instead of halves for bite-sized pieces.
- Add Cajun seasoning or extra garlic powder in the cornmeal mix for more flavor.
- Serve with chipotle aioli, comeback sauce, or ranch for dipping.
- Keep oil hot and fry in small batches to prevent sogginess.
- You can slice fresh okra and pickle it yourself in vinegar, garlic, spices for a few days before frying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: Approximately 3–4 pieces
- Calories: 180
- Sugar: 1g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
