Why not try your Grandmother’s fried okra recipe on something different? How about something different and HOT! This version calls for tossing the okra and replacing it with sliced jalapeno peppers. Southern style, cornmeal dredges slices of crispy heat with a horseradish dipping sauce! Can’t beat the flavor!
The good news is this. If you don’t feel like cooking these bad boys then head on down to Champy’s chicken on MLK and order some there. They do fried jalapenos right… not to mention the chicken!
This recipe can easily be increased or decreased depending on how thick you want your coating and how much jalapenos you want to fry. You can also slice your own peppers, or buy them sliced by the jar or industrial can. Feel free to tweek this recipe to resemble your own fried okra recipe if you wish.
3-4 cups sliced jalapeno peppers
3/4 to 1 cup corn meal
3/4 to 1 cup flour
Handful of fine crust tortilla or corn chips
2 eggs
1 cup milk
Dashes of garlic powder
Dashes of salt
Mix the corn meal, flour and fine crushed chips in a bowl or dish. Mix the milk, eggs, garlic and salt in a deep bowl. Using gloves, I also use a slotted spoon, spoon some of the peppers into the milk mix to coat, toss in the cornmeal mix to coat, repeat if desired and then fry until golden in hot oil. You can pan fry or deep fry. Repeat until done. You may need some extra meal or milk mix depending on how much you coat your jalapenos. Serve hot with sauce.
Kent’s Horsey Dipping Sauce
This is a very easy recipe for a creamy dipping sauce with the bite of horseradish. It is great with my fried jalapenos as well as a regular side of fries! You can even add in real bacon bits, minced onion and more.
1 cup sour cream
3 or more tablespoons horse radish
(mild or hot –your choice)
Pinches of crushed parsley
1 tablespoon steak sauce or hot sauce
Mix in a bowl and chill before serving.
Kent Whitaker Cooks 