Description
Crispy and flavorful Fried Pickled Okra is a Southern-inspired appetizer featuring tangy pickled okra slices coated in a seasoned cornmeal and flour batter, then fried to golden perfection. This easy-to-make recipe delivers a crunchy, savory snack that’s perfect for sharing and enjoying warm.
Ingredients
Scale
For Frying
- Vegetable or peanut oil (for frying, about 2 inches depth)
Pickled Okra Preparation
- 1 (16‑oz) jar pickled okra, drained and sliced lengthwise
Breading Mixture
- 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 the oil: Pour about 2 inches of vegetable or peanut oil into a Dutch oven or heavy pot and heat over medium until the oil reaches 350 °F (175 °C). This temperature is essential for achieving a crispy coating.
- Prepare the okra: Drain the pickled okra and slice each pod lengthwise. Pat the slices thoroughly dry with paper towels to ensure the coating adheres properly.
- Set up dredging stations: Arrange three bowls: (a) ½ cup flour; (b) whisk together the buttermilk and beaten egg; and (c) mix the remaining ¾ cup flour, yellow cornmeal, 1 teaspoon kosher salt, baking powder, and garlic powder.
- Coat the okra: Dredge each okra slice first in the flour (a), then dip into the egg and buttermilk mixture (b), and finally coat with the cornmeal mixture (c), making sure each piece is fully covered for maximum crunch.
- Fry the okra: Carefully place coated okra pieces into the hot oil in batches. Fry for 2 to 3 minutes, turning occasionally, until golden brown and crispy. Allow the oil to return to 350 °F between batches for consistent results.
- Drain and season: Remove the fried okra with a slotted spoon and place on paper towels to drain excess oil. Immediately sprinkle with the remaining ½ teaspoon kosher salt while still warm. Serve immediately for best taste and texture.
Notes
- Ensure the oil is at the correct frying temperature to avoid greasy or soggy okra.
- Patting the pickled okra dry is crucial to prevent splattering and help the coating stick better.
- Use peanut oil for a slightly nuttier flavor; vegetable oil works just as well.
- If preferred, you can substitute buttermilk with regular milk mixed with 1 teaspoon lemon juice or vinegar.
- Serve with your favorite dipping sauce for an extra burst of flavor.
