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- 1 cup pickled okra - 1 cup buttermilk - 1 cup cornmeal - 1/2 cup all-purpose flour - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper - Oil for frying - 1 cup shredded sharp cheddar cheese - 1/2 cup cream cheese, softened - 1/4 cup mayonnaise - 1/4 cup diced pimentos, drained - 1 tablespoon Worcestershire sauce - 1 teaspoon garlic powder - Use gluten-free flour and cornmeal if needed. - For a vegan version, swap dairy ingredients with plant-based ones. - Adjust spice levels with milder seasonings if desired. Fried pickled okra is a fun dish. The crunch pairs well with creamy pimento cheese. You can find the full recipe above for more details. To make pimento cheese, start by combining all the cheese ingredients in a medium bowl. You need shredded sharp cheddar cheese, softened cream cheese, mayonnaise, diced pimentos, Worcestershire sauce, and garlic powder. Mix these until you have a smooth and creamy texture. After mixing, season with salt and pepper to your liking. Cover the bowl and refrigerate the mixture until it's time to serve. This wait allows the flavors to blend beautifully. Next, set up two stations for the breading. In one bowl, pour your buttermilk. In another bowl, mix cornmeal, all-purpose flour, paprika, cayenne pepper, salt, and pepper. Make sure the dry mixture is well combined. This setup helps with a clean and easy coating process for the okra. When you are ready, dip each pickled okra piece into the buttermilk first. Let any excess buttermilk drip off before dredging it in the cornmeal mixture. Ensure each piece is fully coated, then shake off any extra breading. Now it’s time to fry. Heat oil in a large skillet or deep frying pan. You want the oil to reach about 350°F (175°C). To test if the oil is ready, drop a small pinch of the cornmeal mixture into it. If it sizzles right away, you are good to go. Carefully add the coated okra to the hot oil. Fry in batches to avoid overcrowding, which can lead to soggy okra. Cook each batch for about 3 to 4 minutes, turning occasionally until they are golden brown and crispy. Once fried, use a slotted spoon to remove the okra and place it on a paper towel-lined plate. This step helps drain excess oil and keeps your fried pickled okra crispy. Enjoy with the creamy pimento cheese from the Full Recipe! To get the best crispiness, start with the right oil temperature. Heat the oil to 350°F (175°C). This is key for that perfect crunch. Use a thermometer to check. If you don’t have one, just drop a pinch of the cornmeal mixture in. It should sizzle right away. Time is also important while frying. Fry the okra in batches of 4-6 pieces. This keeps the oil hot and helps them cook evenly. Fry them for about 3-4 minutes until they turn golden brown. Keep an eye on them, turning occasionally. Boost the flavor with spices. Besides paprika and cayenne, try adding garlic powder or even some cumin for a twist. Each spice adds a unique kick. For the pimento cheese, you can mix it up too. Try replacing some cheddar with pepper jack for heat. Or add fresh herbs like chives or dill for a fresh taste. These changes can make the dip even more exciting. Plating matters! Use a bright white plate to make the colors pop. Arrange the fried okra in a circle around a small bowl of pimento cheese. A sprinkle of paprika on the cheese adds a nice touch. For garnishing, consider fresh herbs like parsley or cilantro. You can also add lemon wedges on the side. They give a nice zing when squeezed over the okra. Serve with a side of pickled jalapeños for extra flavor. Enjoy your Fried Pickled Okra with Pimento Cheese Delight! For the full details, check the Full Recipe. {{image_2}} You can choose different ways to cook your okra. Air frying gives you a crispy result with less oil. It takes about 12-15 minutes at 400°F (200°C). Just shake the basket halfway through. Deep frying makes the okra very crispy, but it uses more oil. If you want a lighter option, consider baking. Spread the breaded okra on a baking sheet. Bake at 425°F (220°C) for about 20-25 minutes, flipping halfway. This results in a healthier dish while still being tasty. Pimento cheese can have many flavors. You can switch the sharp cheddar for pepper jack for a spicy kick. Or try gouda for a smoky taste. You might even use a mix of cheeses for depth. Adding herbs can make it unique. Fresh dill or chives can brighten the flavor. Mixing in roasted garlic gives a rich twist. This way, you can customize your pimento cheese to match your mood. The South has many ideas for adding to this dish. You can mix in crumbled bacon for a savory touch. Diced jalapeños or bell peppers can add color and flavor. Try using Old Bay seasoning for a taste of the coast. Or add a blend of Cajun spices for a kick. Each region has its special flair, making this dish versatile. You can create a new favorite every time you make it! To keep fried pickled okra fresh, store it in a single layer. Use a shallow container and place paper towels at the bottom. This helps absorb moisture. Cover the container with a lid or plastic wrap. For pimento cheese, use an airtight container. Make sure it is sealed tight to keep it fresh longer. When reheating fried okra, you want it crispy. The best method is to use the oven. Preheat your oven to 375°F (190°C). Spread the okra on a baking sheet in a single layer. Heat for about 10-15 minutes. Check to see if it's hot and crispy. Avoid using the microwave, as it can make the okra soggy. Fried pickled okra can last about 2 to 3 days in the fridge. Pimento cheese will stay fresh for about 4 to 5 days. Always check for signs of spoilage. If the okra looks dull or has an off smell, it's best to toss it. For pimento cheese, if you see mold or it smells sour, do not eat it. Yes, you can prepare the fried pickled okra before serving. Follow these steps for storage: - Fry the Okra: Cook the okra as per the recipe. - Cool Completely: Let the okra cool on a paper towel. - Store: Place it in an airtight container. - Refrigerate: Keep it in the fridge for up to two days. To reheat, use an oven or air fryer. This way, you will regain some crispiness. Avoid microwaving, as it will make it soggy. If you can't find pickled okra, there are great alternatives: - Pickled Green Beans: They offer a similar crunch and tang. - Pickled Jalapeños: These add heat and flavor. - Crispy Dill Pickles: A classic choice with a familiar taste. These options will provide a similar flavor profile for your dish. Yes, you can easily make a gluten-free version. Here’s how: - Flour Substitutes: Use almond flour or a gluten-free flour blend. - Cornmeal: Make sure it is labeled gluten-free. - Check Ingredients: Ensure all other ingredients are gluten-free, especially sauces. With these adjustments, you can enjoy this dish without gluten! Fried pickled okra with pimento cheese makes a tasty snack. We discussed key ingredients, cooking steps, and variations. You now know how to achieve crispiness and enhance flavors. Remember, you can adapt recipes based on your diet and preferences. Keep the pimento cheese fresh for best taste. Proper storage ensures you enjoy these delights longer. Explore different methods like air frying for a healthier take. Enjoy creating these dishes and impress your friends at your next gathering!

Fried Pickled Okra with Pimento Cheese

Satisfy your snack cravings with these delicious crispy fried pickled okra served with creamy pimento cheese! This easy recipe combines the tanginess of pickled okra with a flavorful, cheesy dip that's perfect for parties or a tasty treat at home. Discover how to create this perfect combo in just a few simple steps. Click through to explore the recipes and make your next gathering a hit!
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Ingredients
  

1 cup pickled okra, drained

1 cup buttermilk

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust for spice level)

Salt and pepper to taste

Oil for frying

1 cup shredded sharp cheddar cheese

1/2 cup cream cheese, softened

1/4 cup mayonnaise

1/4 cup diced pimentos, drained

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

Instructions
 

Prepare the Pimento Cheese: In a medium bowl, combine the shredded cheddar cheese, cream cheese, mayonnaise, diced pimentos, Worcestershire sauce, and garlic powder. Mix until smooth and creamy. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

    Prepare the Breading: In one bowl, pour the buttermilk. In another bowl, combine the cornmeal, all-purpose flour, paprika, cayenne pepper, salt, and pepper. Mix well.

      Coat the Okra: Dip each pickled okra piece in the buttermilk, allowing excess to drip off. Then, dredge the okra in the cornmeal mixture, ensuring each piece is well coated. Shake off any excess breading.

        Heat the Oil: In a large skillet or deep frying pan, heat about 1 inch of oil over medium-high heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small pinch of the cornmeal mixture in; it should sizzle immediately.

          Fry the Okra: Carefully add the coated okra to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy, turning occasionally for even cooking.

            Drain the Okra: Once fried, use a slotted spoon to remove the okra from the oil. Transfer to a paper towel-lined plate to drain any excess oil.

              Serve: Platter the crispy fried pickled okra next to a bowl of the creamy pimento cheese for dipping. Garnish with a sprinkle of paprika or some fresh herbs if desired.

                Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4-6