Ingredients:
1 pound fresh okra, cut into 1-inch Pieces
1 large green tomato, diced
1 medium onion, chopped
1 clove garlic, peeled and minced
1 jalapeno pepper, halved and sliced
2 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk
1 cup cornmeal
1/4 cup vegetable oil
Directions:
In a large bowl, combine okra, tomato, onion, garlic and jalapeno a toss to mix. In separate bowl combine eggs,
salt, pepper and milk. Mix by hand until thoroughly blended. Pour egg mixture over vegetables and toss to thoroughly
coat. Gradually add cornmeal until all the moisture to the bottom of the mixture is soaked up. Continue to toss
ingredients until the vegetables, batter and cornmeal are evenly mixed. Mixture will possess a thick, gooey
consistency.
Heat vegetable oil in large skillet over medium heat until hot. Oil is ready when dash of cornmeal sizzles in
the skillet. Spoon mixture evenly in into the heated oil. Reduce heat to low. Cover and fry till the underside is
golden brown, about 10 to 15-minutes. Turn half-cooked mixture over and continue to fry uncovered for 5 to 8-minutes
until golden brown. Remove from skillet to paper towels and drain excess oil. Serve hot.