Okra rellenos
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Monterey Jack cheese with peppers |
| 1 | pounds | Fresh okra (4-inch-long pods) |
| 1 | cup | Self-rising flour |
| ⅓ | cup | Self-rising cornmeal |
| 1 | large | Egg |
| ½ | cup | Buttermilk |
| ½ | cup | Dark beer |
| Corn oil | ||
| ½ | teaspoon | Salt |
Directions
Makes 2 dozen Preparation time: 20 minutes Cooking time: 5 minutes per batch
If you aren't careful, you'll eat five or six of these cheesy appetizers without blinking. You'll want cold beer to wash them down.
Cut cheese into 3¼-by- ¼-inch sticks. Cut a lengthwise slit in each okra pod, cutting to but not through ends; push seeds aside. Stuff pods with cheese sticks. Combine flour and cornmeal in a large bowl; make a well in center of mixture. Combine egg, buttermilk and beer; add to dry ingredients, stirring until smooth. Pour oil to depth of 3 inches into a Dutch oven; heat to 375 degrees. Dip stuffed okra in batter, coating well; fry, a few at a time, until golden. Drain on paper towels. Sprinkle with salt; serve with salsa, or eat plain. -- From Southern Living magazine, July 1997
Posted to CHILE-HEADS DIGEST V4 #062 by Judy Howle <howle@...> on Aug 04, 1997