Texas Okra Fingers W Jalapeno Sour Cream

Crispy, golden perfection meets bold, tangy heat with these Texas Okra Fingers with Jalapeño Sour Cream! This irresistible Southern-inspired appetizer features fresh okra coated in a spiced cornmeal crust and fried to crunchy bliss. The coating, seasoned with smoked paprika, garlic, and a touch of cayenne, delivers a smoky, zesty kick that pairs flawlessly with the creamy jalapeño sour cream dipping sauce. Brightened with lime juice, fresh cilantro, and a hint of honey, the dip adds a burst of sweetness and heat to every bite. Perfect for sharing, these fried okra bites are a crowd-pleaser for game days, parties, or anytime you crave a taste of classic Texas flavors.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound fresh okra
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups vegetable oil
• 1 cup sour cream
• 1 fresh jalapeno
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro
• 1 teaspoon honey

Directions

Step 1

Wash the okra and trim off the stems, then slice lengthwise into quarters or halves, depending on their size.

Step 2

Place the okra in a mixing bowl and pour the buttermilk over it, ensuring that each piece is fully coated. Allow it to sit for 5-10 minutes while you prepare the coating and heat the oil.

Step 3

In a separate bowl, combine the flour, cornmeal, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Step 4

Heat the vegetable oil in a heavy-bottomed pot or deep skillet over medium-high heat to a temperature of 350°F (175°C).

Step 5

Remove the okra from the buttermilk in batches, allowing excess liquid to drip off, and dredge them in the flour and cornmeal mixture. Ensure each piece is well-coated.

Step 6

Carefully drop the coated okra into the hot oil in small batches, making sure not to overcrowd the pan. Fry for 3-5 minutes, or until golden brown and crispy.

Step 7

Use a slotted spoon to remove the fried okra from the oil and transfer it to a plate lined with paper towels to drain any excess oil. Repeat with the remaining okra.

Step 8

To make the jalapeno sour cream, finely dice the fresh jalapeno (removing seeds if you prefer less spice) and stir it into the sour cream along with lime juice, cilantro, and honey. Mix until well combined.

Step 9

Serve the crispy okra fingers warm with the jalapeno sour cream dipping sauce on the side.

Nutrition Facts

Serving size	(2204.0g)

Amount per serving	% Daily Value*
Calories	9167.6

Total Fat 900.9g	0%
Saturated Fat 156.2g	0%
Polyunsaturated Fat 538.1g
Cholesterol 141.8mg	0%
Sodium 2829.1mg	0%
Total Carbohydrate 326.3g	0%
Dietary Fiber 35.0g	0%
Total Sugars 42.4g
Protein 52.5g	0%

Vitamin D 126.9IU	0%
Calcium 1016.0mg	0%
Iron 15.4mg	0%
Potassium 2331.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.3%

Protein: 2.2%

Carbs: 13.6%