Serious Heat: Okra-Fried Jalapenos Recipe

• 1 cup sour cream
• 2 to 3 tablespoons horseradish
• 2 teaspoons hot sauce
• Parsley, for garnish (optional)
• 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

1. For the dipping sauce, mix all ingredients in a bowl. Let chill in the refrigerator until ready to serve.
2. In a large bowl, mix the cornmeal, flour and finely crushed chips. In a smaller bowl, mix the milk, eggs, garlic powder and salt.
3. Warm the oil in a medium saute pan over medium-high heat. (I found that about a half-inch of oil in the pan was adequate.)
4. Using a slotted spoon or hands, spoon some of the peppers into the milk mixture to coat, and then toss into the cornmeal mixture to coat too. Shake off excess cornmeal coating.
5. In batches, add the coated jalapenos into saute pan, and fry until golden in hot oil. Drain on paper towels. Repeat in batches until all the jalapenos have been fried.
6. Serve jalapenos hot with horseradish sauce.

sour cream, horseradish, hot sauce, parsley, jalapeno peppers, cornmeal, flour, handful, egg, milk, garlic, salt, canola oil

Taken from www.seriouseats.com/recipes/2010/06/okra-fried-jalapenos-recipe.html (may not work)