Texas Okra Fingers W/ Jalapeno Sour Cream
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.
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INGREDIENTS
Nutrition- 2jalapenos, seeded and chopped fine (wear gloves)
- 2
- 1
- 2⁄3
- 1(6 ounce) package Mexican cornbread mix
- 1(16 ounce) package whole frozen okra
- oil (for frying)
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DIRECTIONS
- Combine the peppers and sour cream.
- Chill till ready to use.
- In a small bowl combine beaten egg and milk and set aside.
- Place cornbread mix in a plastic or paper bag and set aside.
- Dip frozen okra, one at a time, in the egg/milk mixture and then shake to coat in the cornbread mix.
- Place coated okra on a large piece of wax paper or foil.
- Dip and coat all the okra and set aside.
- In a medium skillet heat oil to 375 degrees.
- Fry coated okras 4-6 at a time for 2 minutes.
- Drain on paper towels.
- Serve as an appetizer with the dipping sauce or with just plain sour cream.
- YUMM!
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