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    Fried Pickled Okra with Sriracha Mayo

    Source of Recipe

    From "Acadiana Table" by George Graham

    Recipe Introduction

    "In the South, frying almost anything is acceptable, and I am hard-pressed to find any ingredient that doesn't taste better in a crackling golden brown crust. Two of my favorite fried treats are cornmeal-coated okra and a platter of hot-and-crunchy fried dill pickles. When I thought about these together, a lightbulb went off and a flash of culinary brilliance came over me: fried pickled okra. Hey, why not? Add a spiced creamy dipping sauce to round out the flavor contrast and we're talking Deep Dixie, deep-fried goodness."

    List of Ingredients

    â—¦  1 jar (16 ounces) pickled okra (at least 12 whole okra pods)
    â—¦  2 large eggs
    â—¦  ¼ cup half-and-half
    â—¦  Dash of hot sauce
    â—¦  1 cup unbleached all-purpose flour
    â—¦  1 cup yellow cornmeal
    â—¦  2 tablespoons Cajun seasoning blend
    â—¦  1 cup mayonnaise
    â—¦  ¼ cup sriracha sauce
    â—¦  2 tablespoons dill pickle juice
    â—¦  1 teaspoon cayenne pepper
    â—¦  Canola oil, for frying

    Recipe

    Pour out the okra pods into a colander set in a bowl. Transfer the pods from the colander to a cutting board, reserving the bowl of pickle juice for later. Slice each okra pod lengthwise through the middle, exposing the inside. Lay the pods on paper towels and let drain of excess pickling liquid.

    Crack the eggs into a bowl and add the half-and-half and hot sauce. Whisk to combine to batter consistency. Sift the flour into another bowl and remove any lumps. In a third bowl, combine the cornmeal and Cajun seasoning blend. Line up the three bowls. Toss the okra first in the flour mixture, then in the egg mixture, and finally in the cornmeal. Be sure to coat each piece evenly in the final coating. Place on a platter.

    Meanwhile, make your dipping sauce by combining the mayonnaise and sriracha in a bowl. Add 2 tablespoons of the reserved pickled okra juice, along with the cayenne. Whisk the ingredients until fully incorporated. Pour into a serving bowl.

    In a pot over medium-high heat, pour enough canola oil to submerge the okra. When the oil reaches a temperature of 375° F, you are ready to fry. Test the first okra pod in the oil to ensure that your grease is hot enough. Add the remaining okra pods in batches and fry until golden brown and crispy, about 3 to 5 minutes. Transfer to a wire rack set over paper towels and let any excess oil drain. Serve immediately with the sriracha dipping sauce.

    Serves 4

 

 

 


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