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Fried Pickled Okra with Creamy Chipotle Sauce

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 1/4 cups recipe follows fry mix
  • 1 cup beer
  • 1 16-ounce jar drained pickled okra
  • 3 cups self rising flour
  • 1/2 cup self-rising white cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed black peppercorns
  • 1 8-ounce package softened cream cheese
  • 2 tablespoons mayonnaise
  • 1 chipotle in adobo sauce
  • 2 juiced limes
  • 3 tablespoons for garnish chopped green onion


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:

Whisk together the flour, cornmeal, salt, and pepper. Store in an airtight container in the pantry until needed.

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.