Texas Okra Fingers W/ Jalapeno Sour Cream

Submitted by riffraff

"I got this from the HEB website and really liked them. 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."

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 6

ingredients

• 2 jalapenos, seeded and chopped fine (wear gloves)
• 2 2 cups low-fat sour cream or 2 cups fat free sour cream
• 1 egg, slightly beaten
• 2⁄3 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!

Reviews

[Susie in Texas]

Riff, this recipe is fantastic! Anyone who loves fried okra will find this one an absolute delight. I made this last night with about a pound of fresh okra pods. (courtesy of my neighbor!) Fried them in my deep fryer instead of in a skillet. They came out crispy and nicely browned with a perfect tex-mex seasoning. We did sprinkle a little salt on them after frying. The dip was great! In the words of my DH, "It just don't get any better than this."