Texas Okra Fingers W/ Jalapeno Sour Cream

• 2 jalapenos, seeded and chopped fine (wear gloves)
• 2 cups regular sour cream or 2 cups low-fat sour cream or 2 cups fat free sour cream
• 1 egg, slightly beaten
• 23 cup milk or 23 cup low-fat milk or 23 cup nonfat milk
• 1 (6 ounce) package Mexican cornbread mix
• 1 (16 ounce) packagewhole frozen okra
• oil (for frying)

1. Combine the peppers and sour cream.
2. Chill till ready to use.
3. In a small bowl combine beaten egg and milk and set aside.
4. Place cornbread mix in a plastic or paper bag and set aside.
5. Dip frozen okra, one at a time, in the egg/milk mixture and then shake to coat in the cornbread mix.
6. Place coated okra on a large piece of wax paper or foil.
7. Dip and coat all the okra and set aside.
8. In a medium skillet heat oil to 375 degrees.
9. Fry coated okras 4-6 at a time for 2 minutes.
10. Drain on paper towels.
11. Serve as an appetizer with the dipping sauce or with just plain sour cream.
12. YUMM!

jalapenos, regular sour cream, egg, milk, cornbread mix, okra, oil

Taken from www.food.com/recipe/texas-okra-fingers-w-jalapeno-sour-cream-97016 (may not work)