CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
Dutch |
|
1 |
Servings |
INGREDIENTS
4 |
oz |
Monterey Jack cheese with peppers |
1 |
lb |
Fresh okra (4-inch-long pods) |
1 |
c |
Self-rising flour |
1/3 |
c |
Self-rising cornmeal |
1 |
lg |
Egg |
1/2 |
c |
Buttermilk |
1/2 |
c |
Dark beer |
|
|
Corn oil |
1/2 |
ts |
Salt |
INSTRUCTIONS
Makes 2 dozen Preparation time: 20 minutes Cooking time: 5 minutes per
batch
If you aren't careful, you'll eat five or six of these cheesy appetizers
without blinking. You'll want cold beer to wash them down.
Cut cheese into 3 1/4-by- 1/4-inch sticks. Cut a lengthwise slit in each
okra pod, cutting to but not through ends; push seeds aside. Stuff pods
with cheese sticks. Combine flour and cornmeal in a large bowl; make a well
in center of mixture. Combine egg, buttermilk and beer; add to dry
ingredients, stirring until smooth. Pour oil to depth of 3 inches into a
Dutch oven; heat to 375 degrees. Dip stuffed okra in batter, coating well;
fry, a few at a time, until golden. Drain on paper towels. Sprinkle with
salt; serve with salsa, or eat plain. -- From Southern Living magazine,
July 1997
Posted to CHILE-HEADS DIGEST V4 #062 by Judy Howle <howle@ebicom.net> on
Aug 04, 1997
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