Okra and Jalapeno Hushpuppies with Sweet Tomato and Horseradish Dipping Sauce

August 31, 2013

in Recipes

Grand-Prize winner and winning recipe in Party Time Appetizers category Made in Oklahoma Coalition
Submitted by Chad Davis of Oklahoma City
Okra and Jalapeno Hushpuppies 
Hushpuppies ingredients:
Peanut Oil, for frying
One cup Shawnee Mills Cornmeal
Three-fourth cup Shawnee Mills Self-Rising flour
One teaspoon kosher salt
One teaspoon brown sugar
One-half teaspoon smoked paprika
One small yellow onion, grated
One jalapeno, diced finely
Two cups   fresh okra, Thin "sliver" sliced
One-half cup Hiland Dairy Heavy Whipping Cream
One cup canned cream corn (strained to 1 cup)
One large egg, beaten
Two tablespoons Hiland Dairy unsalted butter, melted
 
Dipping Sauce ingredients:
One jar Suan’s Sweet Tomato Jam
One tablespoon prepared horseradish
 
Hushpuppies instructions:
Heat oil to 375 degrees. Combine cornmeal, flour, salt, sugar and paprika in a large bowl. Add remaining ingredients, and stir to combine.
 
Using a tablespoon, spoon batter into the hot oil and fry until golden brown and cooked through (four to five minutes). Remove and drain on paper towels. Season with salt as soon as they are removed from the oil.
 
Dipping Sauce instructions:
Combine tomato jam and horseradish and stir to combine. Serve with hushpuppies.

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Lindsey Renuard is a blogger, YouTube beauty expert, and the Managing Editor of the Skiatook Journal.

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