Texas Okra Fingers W Jalapeno Sour Cream
Crispy, golden perfection meets bold, tangy heat with these Texas Okra Fingers with Jalapeño Sour Cream! This irresistible Southern-inspired appetizer features fresh okra coated in a spiced cornmeal crust and fried to crunchy bliss. The coating, seasoned with smoked paprika, garlic, and a touch of cayenne, delivers a smoky, zesty kick that pairs flawlessly with the creamy jalapeño sour cream dipping sauce. Brightened with lime juice, fresh cilantro, and a hint of honey, the dip adds a burst of sweetness and heat to every bite. Perfect for sharing, these fried okra bites are a crowd-pleaser for game days, parties, or anytime you crave a taste of classic Texas flavors.
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Recipe Information
Ingredients
- 1 pound fresh okra
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups vegetable oil
- 1 cup sour cream
- 1 fresh jalapeno
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro
- 1 teaspoon honey
Instructions
Wash the okra and trim off the stems, then slice lengthwise into quarters or halves, depending on their size.
Place the okra in a mixing bowl and pour the buttermilk over it, ensuring that each piece is fully coated. Allow it to sit for 5-10 minutes while you prepare the coating and heat the oil.
In a separate bowl, combine the flour, cornmeal, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Heat the vegetable oil in a heavy-bottomed pot or deep skillet over medium-high heat to a temperature of 350°F (175°C).
Remove the okra from the buttermilk in batches, allowing excess liquid to drip off, and dredge them in the flour and cornmeal mixture. Ensure each piece is well-coated.
Carefully drop the coated okra into the hot oil in small batches, making sure not to overcrowd the pan. Fry for 3-5 minutes, or until golden brown and crispy.
Use a slotted spoon to remove the fried okra from the oil and transfer it to a plate lined with paper towels to drain any excess oil. Repeat with the remaining okra.
To make the jalapeno sour cream, finely dice the fresh jalapeno (removing seeds if you prefer less spice) and stir it into the sour cream along with lime juice, cilantro, and honey. Mix until well combined.
Serve the crispy okra fingers warm with the jalapeno sour cream dipping sauce on the side.
Nutrition Facts
Calories |
9168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 900.9 g | 1155% | |
| Saturated Fat | 156.2 g | 781% | |
| Polyunsaturated Fat | 538.1 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 2829 mg | 123% | |
| Total Carbohydrate | 326.3 g | 119% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 42.4 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1016 mg | 78% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2331 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
