Texas Okra Fingers W/ Jalapeno Sour Cream |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Make a bunch and reheat later on a cookie sheet. You can serve with just plain sour cream, Ranch dressing or with the suggested flavored sour cream. Ingredients:
2 jalapenos, seeded and chopped fine (wear gloves) |
2 cups regular sour cream or 2 cups low-fat sour cream or 2 cups fat free sour cream |
1 egg, slightly beaten |
2/3 cup milk or 2/3 cup low-fat milk or 2/3 cup nonfat milk |
1 (6 ounce) package mexican cornbread mix |
1 (16 ounce) package whole frozen okra |
oil (for frying) |
Directions:
1. Combine the peppers and sour cream.
2. Chill till ready to use.
3. In a small bowl combine beaten egg and milk and set aside.
4. Place cornbread mix in a plastic or paper bag and set aside.
5. Dip frozen okra, one at a time, in the egg/milk mixture and then shake to coat in the cornbread mix.
6. Place coated okra on a large piece of wax paper or foil.
7. Dip and coat all the okra and set aside.
8. In a medium skillet heat oil to 375 degrees.
9. Fry coated okras 4-6 at a time for 2 minutes.
10. Drain on paper towels.
11. Serve as an appetizer with the dipping sauce or with just plain sour cream.
12. YUMM!
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