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beer braised chicken thighs, lemony potato rounds, green beans
Cajun shrimp fettucine alfredo, broccoli
General Tso's Chicken, white rice, broccoli
corn chowder with avocado and lime, short rib empanadas
salsa verde chicken salad
Hawaiian chicken sandwiches, sweet potato fries
veal scallopine with mushrooms and madeira, mashed potatoes, asparagus

Monday, November 22, 2010

Fried Okra

IMG_4935xI love fried okra. My favorite spot for fried okra is Hickory Hollow, but I think that is mainly based on the fact that Hickory Hollow has the best ranch dressing I have ever tasted. There were lots of things I wouldn't eat before I moved to Texas: queso, guacamole, and of course, ranch dressing. I would probably be a lot healthier if I didn't indulge in any of them. These okra are so good, you don't even need ranch dressing.
Fried Okra

3 to 4 cups fresh okra
1 egg
¼ cup milk
½ cup flour
½ cup processed tortilla chips
oil for frying

Trim the ends from the okra, then slice into ½” pieces. In a bowl, whisk the egg with the milk. Toss the okra in the egg mixture. In a food processor, pulse the tortilla chips until they resemble a fine powder. Mix the tortilla chips and flour in a separate bowl. Add the okra into the flour mixture and toss gently to coat. Heat 1” of oil in a small saucepan over medium high heat. Working in batches, fry the okra for 3 to 5 minutes, until they are golden brown in color. Drain on a wire rack.
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1 comment:

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