Okra Beignets with Cilantro Sour Cream Sauce
1 large egg
1/4 cup whipping cream
1/2 cup cake flour (not self-rising)
1 teaspoon salt (divided)
1 teaspoon black pepper (divided)
1/2 pound fresh okra, cut crosswise into 1/2-inch pieces (2 cups), or 1 box (10 ounces) frozen cut okra, thawed
1/2 green bell pepper, cut into 1/4-inch dice (1/2 cup)
1 small onion, cut into 1/4-inch dice (1/2 cup)
1/2 cup cooked rice (preferably jasmine)
About 6 cups vegetable oil for frying (1 1/2 quarts)
1 cup sour cream (8 ounces)
1 1/2 tablespoons chopped fresh cilantro
1/2 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice
Prepare beignet batter: In small bowl, whisk together egg and cream until
combined.
In large bowl, whisk together cake flour, ½ teaspoon salt and ½ teaspoon
pepper, then add okra, bell pepper and onion, tossing to coat. Stir in egg
mixture until combined well. Let stand 20 minutes, then stir in rice.
Meanwhile, make sauce: In small bowl, stir together sour cream, cilantro,
lime zest, lime juice, remaining 1/2 teaspoon salt and remaining ½ teaspoon
pepper until combined. Chill, covered, until ready to serve.
When ready to fry beignets, preheat oven to 200 degrees and heat 1½ inches
oil in a wide 4- to 6-quart heavy pot until thermometer registers 350
degrees. Carefully add level tablespoons of batter to oil one at a time and
fry (in batches of 10 to 12), turning over once, until golden, 2 to 5
minutes per batch. Drain fried beignets briefly on a rack set over paper
towels, then transfer to a baking pan and keep warm in oven while frying
remaining batter. (Return oil to 350 degrees between batches.)
Serve immediately, with sauce. Makes about 36 hors d'oeuvres.
Note: Sauce can be made 1 day ahead and chilled, covered.
http://groups.yahoo.com/group/a-little-bit-of_everything/
1 large egg
1/4 cup whipping cream
1/2 cup cake flour (not self-rising)
1 teaspoon salt (divided)
1 teaspoon black pepper (divided)
1/2 pound fresh okra, cut crosswise into 1/2-inch pieces (2 cups), or 1 box (10 ounces) frozen cut okra, thawed
1/2 green bell pepper, cut into 1/4-inch dice (1/2 cup)
1 small onion, cut into 1/4-inch dice (1/2 cup)
1/2 cup cooked rice (preferably jasmine)
About 6 cups vegetable oil for frying (1 1/2 quarts)
1 cup sour cream (8 ounces)
1 1/2 tablespoons chopped fresh cilantro
1/2 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice
Prepare beignet batter: In small bowl, whisk together egg and cream until
combined.
In large bowl, whisk together cake flour, ½ teaspoon salt and ½ teaspoon
pepper, then add okra, bell pepper and onion, tossing to coat. Stir in egg
mixture until combined well. Let stand 20 minutes, then stir in rice.
Meanwhile, make sauce: In small bowl, stir together sour cream, cilantro,
lime zest, lime juice, remaining 1/2 teaspoon salt and remaining ½ teaspoon
pepper until combined. Chill, covered, until ready to serve.
When ready to fry beignets, preheat oven to 200 degrees and heat 1½ inches
oil in a wide 4- to 6-quart heavy pot until thermometer registers 350
degrees. Carefully add level tablespoons of batter to oil one at a time and
fry (in batches of 10 to 12), turning over once, until golden, 2 to 5
minutes per batch. Drain fried beignets briefly on a rack set over paper
towels, then transfer to a baking pan and keep warm in oven while frying
remaining batter. (Return oil to 350 degrees between batches.)
Serve immediately, with sauce. Makes about 36 hors d'oeuvres.
Note: Sauce can be made 1 day ahead and chilled, covered.
http://groups.yahoo.com/group/a-little-bit-of_everything/
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