2 jalapenos, seeded and chopped fine
2 cups sour cream, regular, reduced fat or fat free
1 egg, slightly beaten
2/3 cup milk, regular, low fat or fat free
1 package (6 oz.) Mexican Cornbread Mix
1 package (16 oz) Hill Country Fare Whole Okra
2 cups vegetable oil, for frying
Combine chopped jalapenos and sour cream.
Season to taste with salt and pepper.
Chill until ready to use.
In a small bow combine beaten egg and milk and set aside.
Place cornbread mix in a medium-size plastic or paper bag and set aside.
Dip frozen whole okra, one at a time, into egg-milk mixture and then shake to coat in the cornbread mix.
Place coated okra on a large piece of wax paper or foil.
Dip and coat all okra and set aside.
In a medium skillet or deep fat fryer, heat oil to 375 degrees.
Fry coated okra 4-6 at a time for 2 minutes.
Drain on paper towels
No Nutritional Information Available