Okra-Fried Jalapenos

Ingredients

• For the dipping sauce:
• 1 cup sour cream
• 2 to 3 tablespoons horseradish
• 2 teaspoons hot sauce
• Parsley, for garnish, optional
• For the jalapenos:
• 2 cups sliced pickled jalapeno peppers, drained
• 1/2 cup cornmeal
• 1/2 cup flour
• Handful of crushed tortilla or corn chips
• 1 egg
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• Canola oil, as needed

Directions

1. Make the dipping sauce by stirring the sauce ingredients together in a bowl. Put it in the refrigerator to chill until you’re ready to serve.
2. Combine the cornmeal, flour and finely crushed chips in a large bowl. In a smaller bowl, whisk together the milk, egg, garlic powder and salt.
3. Heat the oil in a medium sauté pan set over medium-high heat. A 1/2-inch layer of oil in the pan is enough.
4. With a slotted spoon or your hands, move some of the peppers into the milk mixture and coat them well, then transfer them to the cornmeal mixture and toss until covered. Gently knock off any extra cornmeal coating.
5. Working in batches, place the coated jalapenos in the sauté pan and fry them in the hot oil until they turn golden. Transfer them to paper towels to drain. Continue the same coating and frying process until every jalapeno has been cooked.
6. Serve the jalapenos hot with the horseradish sauce.