Fried okra

1 servings

Ingredients

Quantity Ingredient
Dipping sauces
Vegetable oil for frying
8 ounces Okra
½ cup Yellow cornmeal
½ teaspoon Paprika
1/½ Tb butter/margarine. STir in 2 Tb all purpose flour; cook 5
¼ teaspoon Ground red pepper
¼ teaspoon Salt
5 Drop hot pepper sauce
1 Egg

Directions

CHUNKY TOMATO SAUCE: In small saucepan over medium heat, combine an 8 oz can tomato sauce, 1 small chopped onion, 1 seeded and chopped green bell pepper, ⅛ ts chopped garlic, 1½ ts olive oil, ⅛ ts chili powder and ⅛ ts black pepper. Cook about 15 minutes to blend flavors. SPICY CHEESE SAUCE: In small saucepan, over low heat, melt minutes, stirring occasionally. In crease heat to medium; stir in ¾ cup milk. Cook 5 minutes, stirring occasionally, until slightly thickened. Gradually stir in ¾ cup shredded sharp cheddar cheese, then stir in 4 oz can drained, chopped green chilies, ⅛ ts each ground red pepper and black pepper. Keep dipping sauces warm. In 4 quart saucepan, using deep-fry thermometer, heat 2 inch oil to 365 degrees. Meanwhile, slice stems and tips from okra. In medium bowl, combine next five ingredients. In small dish, beat together egg and 1 Tb water. Coat okra with egg mixture. In small batches, fry coated okra until golden brown, about 1 ½ minutes. With slotted spoon, remove to paper towel to drain. Serve immediately with warm dipping sauces.

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