Ingredients Jump to Instructions ↓

  1. 1 1/2c Cleaned and slice okra (about 3/4 pound)

  2. 1 1/2c Cooked rice

  3. 1 c Chopped tomato

  4. 3/4c Chopped onion

  5. 1 T Sugar

  6. 1 1/2ts Salt

  7. 1 ts Baking powder

  8. 3/4ts Pepper

  9. 2 Eggs, beaten

  10. 1 c Cornmeal

  11. 1 c All-purpose flour Vegetable oil

Instructions Jump to Ingredients ↑

  1. + Directions : Chop okra slices. Combine chopped okra, rice, tomato, onion, sugar, salt, baking powder, and pepper. Stir in beaten eggs. Add cornmeal and flour, mixing well. Drop mixture by tablespoonfuls into deep hot oil (375F. ). Cook one minute or until golden brown, turning as necessary. Drain on paper towels. Serve hot. SERVING SUGGESTIONS: Okra Croquettes may be served with Dill Sauce, Horseradish Sauce, Mustard Dip Sauce, or any sour cream sauce.

  2. The Southern Heritage Vegetables Cookbook. Oxmoor House. Birmingham, Alabama MM Format by John Hartman Indianapolis, IN


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