Fried pickled okra with creamy chipotle sauce from Food Network by Paula Deen

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Notes about this recipe

  • spharo00 on December 26, 2012

    The only complaint I have about these is that they were a little too greasy. They were very crunchy and light because of the beer batter though. I did not serve them with the chipotle sauce. Instead, I served with a horseradish sauce and a honey mustard sauce. Both were good. This was a good way to use the pickled okra I had canned last summer though I probably wouldn't buy pickled okra just to make this recipe.

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