Best Fried Okra Poppers Recipes

Air Fryer Okra Poppers Recipe by Tasty image

Provided by Aleya Zenieris

Categories Snacks

Time 3h

Yield 3 servings

Number Of Ingredients 24

½ lb fresh okra
2 cups buttermilk
½ teaspoon Louisiana-style hot sauce
8 oz cheddar cheese, freshly grated
4 oz cream cheese, cubed, room temperature
¼ cup mayonnaise
4 oz pimiento peppers, drained and chopped
1 jalapeño, seeded and diced
½ teaspoon kosher salt
¼ teaspoon cayenne
½ cup mayonnaise
1 tablespoon creole mustard
2 teaspoons lemon juice
½ tablespoon fresh parsley, chopped
½ tablespoon green onion, green parts only
¼ teaspoon paprika
¼ teaspoon cayenne
2 teaspoons Louisiana-style hot sauce
¼ teaspoon worcestershire sauce
½ teaspoon whole grain mustard
1 tablespoon garlic, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 lb bacon strips, halved crosswise

Steps:

Cut each okra pod in half lengthwise. Use a small spoon to scoop out the seeds and discard.
Arrange the okra, cut-side up, in a shallow glass dish. Pour the buttermilk and hot sauce over the okra. Cover the dish with plastic wrap and refrigerate for 2-4 hours.
While the okra marinates, make the pimento cheese filling: In a medium bowl, combine the cheddar cheese, cream cheese, mayonnaise, pimiento peppers, jalapeño, salt, and cayenne. Mix with an electric hand mixer on low-medium speed until well combined, 2-3 minutes. Transfer the filling to a piping bag and refrigerate until ready to use.
Make the remoulade sauce: In a medium bowl, whisk together the mayonnaise, Creole mustard, lemon juice, parsley, green onions, paprika, cayenne, hot sauce, Worcestershire sauce, whole grain mustard, garlic, salt, and pepper until combined. Cover with plastic wrap and refrigerate until ready to use.
Assemble the poppers: After the okra has marinated, drain and rinse under cold water. Place on a paper towel-lined baking sheet and pat the insides dry.
Preheat the air fryer to 400°F (200°C) for 10 minutes.
Cut the tip off of the piping bag with the pimiento cheese filling and pipe the filling into each okra half. Wrap a half-slice of bacon around each okra half, using toothpicks to secure if needed.
Working in batches of 5-6 at a time, air fry the okra poppers for 10 minutes, or until the bacon is cooked and crispy.
Arrange the okra on a platter and serve with the remoulade sauce alongside.
Enjoy!

Fried Okra Poppers image

Yield Makes 12 poppers.

Number Of Ingredients 7

24 Ritz crackers
1/4 cup all-purpose flour
1 large egg
2 ounces chilled pepper Jack cheese
12 medium okra
2 cups corn oil or other vegetable oil for frying
Accompaniment: prepared salsa

Steps:

In a food processor finely grind crackers. In a shallow bowl whisk together cracker crumbs, flour, and salt to taste. In another shallow bowl beat egg. Cut pepper Jack into twelve 1 1/2- by 1/2- by 1/4-inch pieces.
With a sharp knife cut a 2-inch slit lengthwise on side of each okra. With fingers gently pull slit slightly open and insert a slice of cheese. Transfer okra to a plate and chill 5 minutes.
Working in batches of 4, dip stuffed okra in egg to coat, letting excess drip off, and roll in cracker crumb mixture, shaking off excess. Arrange okra in one layer on plate as coated and chill 5 minutes.
In a deep 10-inch heavy skillet heat oil over moderate heat until hot but not smoking and fry okra, 4 at a time, turning them, until golden brown, 1 to 2 minutes. With a slotted spoon transfer okra as fried to paper towels to drain. Season okra with salt and serve immediately with salsa.