|
4 ox pepper jack cheese
1lb fresh okra - 3 to 4 pods
1 cup flour
1/2 cup corn meal
1 egg lightly beaten
1/2 cup buttermilk
1/2 cup Shiner Bock Beer
Cut cheese into 3 x 1/4 inch sticks. Cut a slit in each okra pod, cutting to, but no through, ends. Push seeds out. Stuff with cheese.
Combine flour and cornmeal in large bowl, add egg, buttermilk and beer, stir until smooth.
Heat oil to 350*. Dip okra in batter, coat well, fry a few at a time until golden. Sprinkle with salt, serve with salsa!Yields about 2 dozen.
HELPFUL TIPS:
Okra is best harvested when it is 3 to 4 inches long. Larger pods are often tough and stringy.
Okra can be stored in a plastic bag in the refrigerator for up to 3 days.Cooked with liquid, it is thick and slick to the tongue - qualities that make it the heart and soul of gumbo, and the perfect partner with tomatoes!
CHEF FRANK'S CORNER - RECIPE OF THE MONTH
Sugas Deep South Cuisine & Jazz Bar
|