Recipe By : Jane Adams Finn, Wash Post, 8/26/98
Serving Size : 6 Preparation Time :0:00
Categories : Mc_List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Okra -- Very Thinly Sliced
1 cup Onion -- Minced
1/4 cup Green Bell Pepper -- Minced
1/2 cup Cooked Rice
3 tablespoons Flour
1/2 teaspoon Salt
1 each Egg
1 tablespoon Water
1/2 teaspoon Hot Pepper Sauce -- Such As Tabasco
6 tablespoons vegetable oil -- preferably peanut
This recipe is adapted from one in the late Bill Neal's "Southern
Cooking" (University of North Carolina Press, 1985), where he
wrote that he would like to persuade theater owners to sell fried
okra instead of popcorn! His beignets are terrific as appetizers or
a centerpiece to a vegetarian meal.
poon the okra mixture into the skillet by the tablespoonful. Fry for
about 2 minutes, or until nicely browned. Turn and cook the other
side. Remove to absorbent paper and keep the beignets warm
until all are cooked.
