Okra Beignets With Cilantro Sour Cream Sauce

• 1 large egg
• 1/4 cup heavy cream
• 1/2 cup cake flour (not self-rising)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 lb fresh okra, cut crosswise into 1/2-inch pieces (2 cups), or 1 (10-oz) box frozen cut okra, thawed
• 1/2 green bell pepper, cut into 1/4-inch dice (1/2 cup)
• 1 small onion, cut into 1/4-inch dice (1/2 cup)
• 1/2 cup cooked rice (preferably jasmine)
• About 6 cups vegetable oil for frying (1 1/2 qt)
• 1 cup sour cream (8 oz)
• 1 1/2 tablespoons chopped fresh cilantro
• 1/2 teaspoon finely grated fresh lime zest
• 1 1/2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. Whisk together egg and cream in a small bowl until combined.
2. Whisk together flour, salt, and pepper in a large bowl, then add okra, bell pepper, and onion, tossing to coat. Stir in egg mixture until combined well. Let stand 20 minutes, then stir in rice.
3. Stir together all sauce ingredients until combined. Chill, covered, until ready to serve.
4. Preheat oven to 200u0b0F.
5. Heat 1 1/2 inches oil in a wide 4- to 6-quart heavy pot until thermometer registers 350u0b0F. Carefully add level tablespoons of batter to oil 1 at a time and fry (in batches of 10 to 12), turning over once, until golden, 2 to 5 minutes per batch. Drain fried beignets briefly on a rack set over paper towels, then transfer to a baking pan and keep warm in oven while frying remaining batter. (Return oil to 350u0b0F between batches.)
6. Serve immediately, with sauce.

egg, heavy cream, cake flour, salt, black pepper, fresh okra, green bell pepper, onion, rice, vegetable oil, sour cream, fresh cilantro, lime zest, lime juice, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/okra-beignets-with-cilantro-sour-cream-sauce-231163 (may not work)