Okra Croquettes

Recipe from

Oxmoor House

Ingredients

1 1/2 cups cleaned and sliced okra (about 3/4 pound)
1 1/2 cups cooked rice
1 cup chopped tomato
3/4 cup chopped onion
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
3/4 teaspoon pepper
2 eggs, beaten
1 cup cornmeal
1 cup all-purpose flour
Vegetable oil

Preparation

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 (375°). Cook 1 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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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