PAULA DEEN'S FRIED PICKLED OKRA WITH CREAMY CHIPOTLE SAUCE

Paula Deen's Fried Pickled Okra with Creamy Chipotle Sauce image

Provided by Brandy Bender @MisDisturbed19

Categories Snacks

Number Of Ingredients 19

- peanut oil, for frying
1 1/4 cup(s) fry mix, recipe follows
1 cup(s) beer
16 ounce(s) jar pickled okra, drained (i used "talk o' texas crisp okra pickles)
- creamy chipotle sauce, recipe follows
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- fry mix
3 cup(s) self-rising flour
1/2 cup(s) self-rising white cornmeal
1/2 teaspoon(s) salt
1/2 teaspoon(s) crushed black peppercorns
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- creamy chipotle sauce
8 ounce(s) package cream cheese, softened
2 tablespoon(s) mayonnaise
1 - chipotle in adobo sauce
2 - limes, juiced
3/4 teaspoon(s) salt
3 tablespoon(s) chopped green onion, for garnish

Steps:

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.
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Fry Mix: Whisk together the flour, cornmeal, salt, and pepper. Store in an airtight container in the pantry until needed.
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Creamy Chipotle Sauce: 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.