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Old 09-08-2013, 11:15 PM   #1
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Texas Fried Okra

Recently in a restaurant, we saw an appetizer called Texas Fried Okra on the menu. It was sliced, breaded and fried jalapenos which we had eaten in the past before we started eating the correct way. When we left the restaurant, we knew this was something we had to try. Even though we seldom fry anything any more, we reserve that right when the okra "comes in" in the garden. We used the Parmesan and pork rind breading after peppers had been dipped in egg white. Oh my! Delicious. It would have been easy to eat too much and run up blood glucose. Our oil was rice bran oil because DH just hasn't jumped on the coconut oil wagon yet.
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Old 09-09-2013, 05:53 AM   #2
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I've had these when i lived in Texas ! Yum! My husband a true blue hardcore Texan would love this
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Old 09-09-2013, 07:34 AM   #3
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Sounds great!
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Old 09-10-2013, 08:54 AM   #4
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OMG I just had an idea. Wonder if it's possible to take a slice of okra, a small cube of cheese on top and a piece of pickled jalapeno on top of that, MW just to melt the cheese a bit and bind them. Then carefully dip the bundles into beaten egg and breading/coating and deep fry as a single unit. Then it really would be TEXAS-STYLE FRIED OKRA. I may just have to try that one day.
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Old 09-10-2013, 09:01 PM   #5
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Quote:
Originally Posted by buttoni View Post
OMG I just had an idea. Wonder if it's possible to take a slice of okra, a small cube of cheese on top and a piece of pickled jalapeno on top of that, MW just to melt the cheese a bit and bind them. Then carefully dip the bundles into beaten egg and breading/coating and deep fry as a single unit. Then it really would be TEXAS-STYLE FRIED OKRA. I may just have to try that one day.
Ok, I'm waiting for your report.
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Old 09-11-2013, 09:17 AM   #6
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I think I may try a different type of "construction", maybe more of a Texas Okra Fritter, but I'm defo going to try it. I'll post my findings when they come to fruition.
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Old 09-13-2013, 06:31 AM   #7
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I would go with fresh jalapeņo for that ! Just my preference but the texture and flavor is no comparison to pickeled
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Old 09-13-2013, 09:44 AM   #8
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Please don't tell my husband about this -- I'll be making it every night!
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