Title: Fried Okra
Categories: Vegetable Side dish
Yield: 1 Servings
| | | Dipping sauces |
| | | Vegetable oil for frying |
| 8 | oz | Okra |
| 1/2 | c | Yellow cornmeal |
| 1/2 | ts | Paprika |
| 1/4 | ts | Ground red pepper |
| 1/4 | ts | Salt |
| 5 | | Drop hot pepper sauce |
| 1 | | Egg |
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, 1/8 ts chopped garlic, 1 1/2 ts olive oil, 1/8 ts chili powder and
1/8 ts black pepper. Cook about 15 minutes to blend flavors. SPICY CHEESE
SAUCE: In small saucepan, over low heat, melt 1/1/2 Tb butter/margarine.
STir in 2 Tb all purpose flour; cook 5 minutes, stirring occasionally. In
crease heat to medium; stir in 3/4 cup milk. Cook 5 minutes, stirring
occasionally, until slightly thickened. Gradually stir in 3/4 cup shredded
sharp cheddar cheese, then stir in 4 oz can drained, chopped green chilies,
1/8 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 1/2 minutes. With slotted spoon, remove to paper towel to
drain. Serve immediately with warm dipping sauces.