| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | American | American, Christmas, Fried, Side dish, Winter | 12 | Servings |
INGREDIENTS
| 1 | lb | Pickled okra |
| 2 | Eggs | |
| 1/2 | c | Milk |
| 1 | t | Hot pepper sauce |
| 1/2 | c | White flour |
| 1/2 | c | Yellow cornmeal |
| Peanut oil for frying |
INSTRUCTIONS
PREPARATION: Drain okra. Beat eggs, milk, and hot red pepper sauce together until well blended. Dredge okra in flour, dip into egg mixture, and then dredge in yellow cornmeal. Put breaded okra on a baking sheet. Recipe can be made to this point several hours ahead. COOKING AND SERVING: In a deep-fryer or large, heavy pot, heat about 4 inches of peanut oil to 375°F. Carefully lower okra into hot oil in batches. Cook until golden brown, about 2 minutes. Drain on paper towels and serve warm. NOTES : A spicy side dish for roasts. Pickled okra is a staple of the Southern pantry. You can buy it in jars at most supermarkets. Recipe by: Cook's Magazine November 1987 Posted to recipelu-digest Volume 01 Number 581 by "catspaw@inetnow.net" <catspaw@inetnow.net> on Jan 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 31.8mg
Sodium: 28.8mg
Potassium: 46.5mg
Carbohydrates: 8.4g
Fiber: <1g
Sugar: <1g
Protein: 2.3g