Friday, September 10, 2010

Cajun Stuffed Okra

Cajun Fried Stuffed Okra

20 fresh young okra, sliced in half lengthwise and seeded
1 quart oil for deep frying


1 cup corn flour
1 cup plain bread crumbs
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground cayenne pepper
2 Tbsp chopped parsley
2 tsp salt
2 large eggs beaten
1/2 cup white wine
1 cup crabmeat, carefully picked free of shells


2 cups corn flour
1tsp salt
Ground cayenne pepper to taste


1 large egg beaten
1/2 cup white wine
Salt to taste
Louisiana Hot Sauce to taste

In a large mixing bowl, make the stuffing by mixing the corn flour, bread crumbs, onion and garlic powder, pepper,parsley and salt. 

In a smaller bowl mix eggs and wine then pour into the flour mixture.

Add crabmeat and mix well.

Refrigerate for two hours or unti stiff and the stuff the okra halves and pat down to make firm.

Mix the corn flour salt and pepper in flat pan to make a dredge.

Make a drench by combining the egg, wine, salt and hotsauce in a small bowl. 

Preheat oil to 375. Put one okra at a time into the drench and then roll in the dredge, making sure to coat all sides. Fry in batches for 10 minutes or until golden brown. Drain in paper towels and serve immediately. 

Notation : I make these and freeze them to take out and fry as I need them.

Blessings from The Holler

The Canned Quilter 

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