Azalea Magazine Summerville The Lowcountry SC

Modern Living in the Old South

Modern Living in the Old South

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Vegetable oil for frying

1 cup yellow self-rising cornmeal mix

½ cup all-purpose flour

½ tsp garlic powder

½ tsp ground red pepper

¼ tsp seasoned salt

¼ tsp ground black pepper

2 16-oz jars pickled okra, halved lengthwise, ½ cup juice reserved

1 large egg

Dijon mustard


In a cast iron skillet, pour oil to a depth of 1½ inches. Heat oil over medium heat to 350°.

In a shallow dish, combine cornmeal mix, flour, garlic powder, red pepper, seasoned salt, and black pepper.

In a separate bowl, combine reserved pickled-okra juice and egg, whisking to combine. Dip pickled okra into egg mixture, then dredge in cornmeal mixture. Place in oil and fry in batches for 2-4 minutes per batch or until golden brown. Drain on paper towels. Serve with Dijon mustard.

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