Fried Okra with Cheese Sauce
Farmer's Market Cookbook
Fried Okra with Cheese Sauce
Farmer's Market Cookbook
|
2 green onions, but into 1/2 inch pieces 1 tablespoon margarine or butter 1 large tomato, peeled, seeded and chopped (3/4 cup) 1 fresh or canned jalapeño pepper, seeded and c hopped (2 tablespoons) 1 (8 ounce) package cheese spread, chopped (Velveeta) 1/2 pound small whole okra ( 36 to 40) 1/4 cup all purpose flour 1/4 cup yellow cornmeal 1/2 teaspoon ground red pepper 1/4 teaspoon salt 1 slightly beaten egg 1 tablespoon milk shortening or cooking oil for deep fat frying Directions: For cheese sauce, in a saucepan cook green onion in margarine or butter till tender. Stir in chopped tomato and jalapeño pepper. Bring to boiling, stirring constantly. Gradually add cheese to saucepan, stirring till melted. Keep warm. Wash okra and cut off stems; set aside. In a plastic bag combine flour, cornmeal, red pepper, and salt. In a small mixing bowl combine egg and milk. Toss okra in egg mixture. Add one fourth of the okra to the plastic bag, closing bag and shaking to coat okra well. Repeat with remaining okra. Fry okra, a few at a time, in deep, hot fat (375°F) for 3 to 4 minutes or till golden, turning once. Remove from oil; drain on paper towels. Serve warm with cheese sauce. Makes 8 to 10 appetizer servings.
|