| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | 6 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh Okra; Cut into 1-inch Pieces |
| 1 | lg | Green Tomato; Diced |
| 1 | md | Onion; Chopped |
| 1 | Clove Garlic; Peeled & Minced | |
| 1 | Jalapeno Pepper: Halved & Sliced | |
| 2 | Eggs; Slightly Beaten | |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/2 | c | Milk |
| 1 | c | Cornmeal |
| 1/4 | c | Vegetable Oil |
INSTRUCTIONS
Black History Month was originally founded as "Negro History Week" by Carter G. Woodson in 1926. In honor of Black History Month The Cook & Kitchen staff are offering you some of the best recipes we have archived at Recipe-a-Day.com as a salute to Black History Month. In a large bowl, combine okra, tomato, onion, garlic & jalapeno a toss to mix. In separate bowl combine eggs, salt, pepper and milk. Mix by hand until thoroughly blended. Pour egg mixture over vegetables and toss to thoroughly coat. Gradually add cornmeal until all the moisture to the bottom of the mixture is soaked up. Continue to toss ingredients until the vegetables, batter and cornmeal are evenly mixed. Mixture will possess a thick, gooey consistency. Heat vegetable oil in large skillet over medium heat until hot. Oil is ready when dash of cornmeal sizzles in the skillet. Spoon mixture evenly in into the heated oil. Reduce heat to low. Cover and fry till the underside is golden brown, about 10 to 15-minutes. Turn half-cooked mixture over and continue to fry uncovered for 5 to 8-minutes until golden brown. Remove from skillet to paper towels and drain excess oil. Serve hot. Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff <dailyrecipe-owner@recipe-a-day.com> on Feb 13, 1998
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