Title: Okra Croquettes
Categories: Vegetable Side Appetizer Southern
Yield: 3 Dozen

1 1/2	c	Cleaned and slice okra
		(about 3/4 pound)
1 1/2	c	Cooked rice
1	c	Chopped tomato
3/4	c	Chopped onion
1	tb	Sugar
1 1/2	ts	Salt
1	ts	Baking powder
3/4	ts	Pepper
2		Eggs, beaten
1	c	Cornmeal
1	c	All-purpose flour
		Vegetable oil

Chop okra slices. Combine chopped okra, rice, tomato, onion, sugar, salt, baking powder, and pepper. Stir in beaten eggs. Add cornmeal and flour, mixing well.

Drop mixture by tablespoonfuls into deep hot oil (375F.). Cook one minute or until golden brown, turning as necessary. Drain on paper towels. Serve hot.

SERVING SUGGESTIONS: Okra Croquettes may be served with Dill Sauce, Horseradish Sauce, Mustard Dip Sauce, or any sour cream sauce. 1 The Southern Heritage Vegetables Cookbook. Oxmoor House. Birmingham, Alabama MM Format by John Hartman Indianapolis, IN

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