Okra Beignets With Cilantro Sour Cream Sauce Recipes

OKRA BEIGNETS WITH CILANTRO SOUR CREAM SAUCE

Okra Beignets with Cilantro Sour Cream Sauce image

Categories Bread Milk/Cream Rice Vegetable Appetizer Side Fry Quick & Easy Lime Bell Pepper Fall Okra Cilantro Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 18

Ingredients

For beignets
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)
For sauce
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

Steps:

Make beignet batter:
Whisk together egg and cream in a small bowl until combined.
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.
Make sauce while batter stands:
Stir together all sauce ingredients until combined. Chill, covered, until ready to serve.
Fry beignets:
Preheat oven to 200°F.
Heat 1 1/2 inches oil in a wide 4- to 6-quart heavy pot until thermometer registers 350°F. 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 350°F between batches.)
Serve immediately, with sauce.

CRAB CAKES WITH CILANTRO-SOUR CREAM SAUCE

Crab Cakes with Cilantro-Sour Cream Sauce image

This crab cakes recipe can be used to make a hearty dinner or bite-sized hors d'oeuvres!

Provided by MMZEHER

Categories Crab Cakes

Time 1h

Yield 4

Number Of Ingredients 21

Ingredients

2 large eggs, beaten
¼ cup fresh lemon juice
¼ cup mayonnaise
¼ cup minced red bell pepper
¼ cup diced red onion
2 tablespoons chopped fresh cilantro
¼ teaspoon salt
1 pinch cayenne pepper
freshly ground black pepper to taste
1 pound fresh crabmeat, well picked over
2 cups dry bread crumbs, divided
Sauce:
1 ⅓ cups sour cream, or more to taste
⅔ cup mayonnaise
¼ cup minced red bell pepper
2 cloves garlic, minced
2 tablespoons lemon juice
2 teaspoons finely chopped fresh cilantro
1 pinch cayenne pepper
salt and freshly ground black pepper to taste
¼ cup corn oil for frying

Steps:

Put eggs, lemon juice, mayonnaise, bell pepper, onion, cilantro, salt, cayenne pepper, and black pepper in a mixing bowl and mix well. Gently fold in crabmeat and 1/2 of the bread crumbs.
Form crabmeat mixture into 8 patties. Coat both sides in remaining bread crumbs. Place patties on waxed paper and freeze for 15 minutes.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Prepare the sauce: Mix sour cream, mayonnaise, bell pepper, garlic, lemon juice, cilantro, and cayenne pepper together in a bowl. Season with salt and black pepper.
Heat 1/2 of the oil in a skillet over medium heat. Carefully add patties to hot oil in batches. Fry until golden, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining patties, adding remaining oil as needed.
Transfer patties to a baking sheet and bake in the preheated oven for 10 minutes. An instant-read thermometer inserted into the center of a patty should read at least 165 degrees F (74 degrees C).
Serve patties with sauce.

Nutrition Facts : Calories 835.4 calories, Carbohydrate 48.8 g, Cholesterol 167.2 mg, Fat 63.1 g, Fiber 3.2 g, Protein 20 g, SaturatedFat 17.6 g, Sodium 1010.6 mg, Sugar 6 g

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