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Heirloom Hors d'Ouevres, okra

Fried Pickled Okra

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Ingredients Method

Ingredients
  

Okra
  • Vegetable oil for frying
  • 2 cups yellow self-rising cornmeal mix
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 4 16-ounce jars spicy pickled okra*, halved lengthwise, 1/2 cup juice reserved
  • 1 large egg
  • *For testing purposes we used Wickles Wicked Okra.
Horseradish Dipping Sauce
  • 1 16-ounce container sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup prepared horseradish
  • 1 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper

Method
 

For okra
  1. In a large skillet, pour oil to a depth of 1 1/2 inches. Heat oil over medium heat to 350°.
  2. In a shallow dish, combine cornmeal mix, flour, garlic powder, red pepper, seasoned salt, and black pepper.
  3. In a separate shallow dish, combine reserved pickled-okra juice and egg, whisking to combine. Dip pickled okra into egg mixture, allowing excess to drain. Coat pickled okra in cornmeal mixture. Fry in batches for 1 to 2 minutes per batch or until golden brown. Drain on paper towels. Serve with Horseradish Dipping Sauce.
For dipping sauce
  1. In a medium bowl, combine sour cream, mayonnaise, horseradish, garlic powder, seasoned salt, black pepper, and red pepper, stirring to combine well.