Okra Beignets

Okra Beignets

Recipe By : Jane Adams Finn, Wash Post, 8/26/98

6 Preparation Time :

Categories : Mc

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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.

148 calories,

3 gm protein,

12 gm carbohydrates,

10 gm fat,

36 mg cholesterol,

1 gm saturated fat,

193 mg sodium,

1 gm dietary fiber © Copyright

1998 The Washington Post Company

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