Okra and Jalapeño Hushpuppies With Sweet Tomato and Horseradish Dipping Sauce
Peanut oil, for frying
1 cup Shawnee Mills Cornmeal
¾ cup Shawnee Mills Self-Rising flour
1 teaspoon kosher salt
1 teaspoon brown sugar
½ teaspoon smoked paprika
1 small yellow onion, grated
1 jalapeno, diced finely
2 cups fresh okra, Thin "sliver" sliced
½ cup Hiland Dairy heavy whipping cream
1 cup canned cream corn (strained to 1 cup)
1 large egg, beaten
2 tablespoons Hiland Dairy unsalted butter, melted
Heat oil to 375 degrees. Combine cornmeal, flour, salt, sugar and paprika in a large bowl. Add remaining ingredients, and stir to combine.
Using a tablespoon, spoon batter into the hot oil and fry until golden brown and cooked through (4-5 minutes). Remove and drain on paper towels. Season with salt as soon as they are removed from the oil.
1 jar Suan's Sweet Tomato jam
1 tablespoon prepared horseradish
Combine tomato jam, mustard and horseradish and stir to combine. Serve with hushpuppies.