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