Fried Okra & Jalapeños
- 1/2lb okra (stems/ends removed & sliced
- 1/2lb jalapeño (stems/ends removed & sliced)
- 1 1/2 Cup non dairy milk
- 2 TBS apple cider vinegar
- 1 Cup all purpose flour + some for sprinkling
- 1/2 Cup cornmeal
- 2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- extra salt
- oil for frying
1. Heat about 2in of oil on medium-low heat in a cast iron or pan.
2. Mix milk & vinegar. Allow to settle for 10min.
3. Sprinkle some flour on okra & jalapeño slices. Make sure every piece has some flour on all on sides.
4. Mix flour, cornmeal, salt, paprika, garlic powder & black pepper in a bowl.
5. Add about 10 slices at a time to the milk, then dredge in the flour mix, back into the milk & then again into the flour.
6. Add the coated slices to the oil & fry until crispy. (Don’t crowd the pan, that’s why we only use 10 pieces at a time)
7. Place pieces in on paper towels to drain & sprinkle salt over them to serve.
- 1/2lb jalapeño (stems/ends removed & sliced)
- 1 1/2 Cup non dairy milk
- 2 TBS apple cider vinegar
- 1 Cup all purpose flour + some for sprinkling
- 1/2 Cup cornmeal
- 2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- extra salt
- oil for frying
1. Heat about 2in of oil on medium-low heat in a cast iron or pan.
2. Mix milk & vinegar. Allow to settle for 10min.
3. Sprinkle some flour on okra & jalapeño slices. Make sure every piece has some flour on all on sides.
4. Mix flour, cornmeal, salt, paprika, garlic powder & black pepper in a bowl.
5. Add about 10 slices at a time to the milk, then dredge in the flour mix, back into the milk & then again into the flour.
6. Add the coated slices to the oil & fry until crispy. (Don’t crowd the pan, that’s why we only use 10 pieces at a time)
7. Place pieces in on paper towels to drain & sprinkle salt over them to serve.