Okra rellenos

Yield: 1 Servings

Measure Ingredient
4 ounces Monterey Jack cheese with peppers
1 pounds Fresh okra (4-inch-long pods)
1 cup Self-rising flour
⅓ cup Self-rising cornmeal
1 large Egg
½ cup Buttermilk
½ cup Dark beer
Corn oil
½ teaspoon Salt

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 3¼-by- ¼-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@...> on Aug 04, 1997

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