Ingredients
- Peanut oil, for frying
- 1 1/4 cups Fry Mix, recipe follows
- 1 cup beer
- 1 (16-ounce) jar pickled okra, drained
- Creamy Chipotle Sauce, recipe follows
Directions
Heat the oil to 350 degrees F in a deep skillet or fryer.
Combine the Fry Mix with the beer. Add the okra, coating it in the batter. Fry the okra, about 4 pieces at a time, turning the pieces frequently, until golden brown, about 2 minutes. Transfer the okra to a paper towel-lined plate to drain. Serve immediately with the Creamy Chipotle Sauce.
Fry Mix:
- 3 cups self-rising flour
- 1/2 cup self-rising white cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon crushed black peppercorns
Whisk together the flour, cornmeal, salt, and pepper. Store in an airtight container in the pantry until needed.
Creamy Chipotle Sauce:
- 1 (8-ounce) package cream cheese, softened
- 2 tablespoons mayonnaise
- 1 chipotle in adobo sauce
- 2 limes, juiced
- 3/4 teaspoon salt
- 3 tablespoons chopped green onion, for garnish
Blend the cream cheese, mayonnaise, chipotle, lime juice, and salt in a food processor until smooth. Cover and refrigerate until needed. Garnish with green onions
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By Shuggie
Pasadena, TX
on April 04, 2011
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I've been looking forward to trying this out at my next get together. I was a little skeptical since it seems like okra is on a lot of people's "don't like" list but my friends snarfed them down without hesitation. Just a word of caution if you have never used chipoltes in adobo sauce, you may want to start with a half of pepper and add more sauce if you can take more heat. This was not an issue with my Texan and Cajun friends but may be for you.
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