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Recipe from: Duckie
1 pound fresh okra, cut 1 inch pieces
1 large green tomato, diced
1 medium onion chopped
1 clove garlic, minced — optional
1 jalapeño pepper halved and sliced, remove seeds if too hot
2 eggs beaten
¼ teaspoon salt
¼ teaspoon black pepper
½ cup milk
1 cup cornmeal
¼ cup vegetable oil
Combine okra, tomato, onion, garlic and jalapeño in large bowl. In separate bowl combine eggs, salt, pepper, milk. Pour egg mix over veggies and toss to thoroughly coat. Gradually add cornmeal until mixture on the okra and at the bottom of the bowl soaked up. Continue to toss till ingredients evenly mixed. Mixture will have a gooey consistency.
Heat oil in a 10 inch skillet over medium heat until hot. Oil is ready when dash of cornmeal sizzles. Spoon mixture evenly in skillet. Reduce heat to medium low. Cover and fry till underside golden brown, 10 to 15 minutes. Then invert on plate and slide other side up into skillet and cook uncovered 5 to 8 min until golden brown. Remove from skillet to paper towels to drain excess oil. Serve hot.