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Active Time
40 min
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Total Time
1 hr
Don't be put off by this recipe if you don't like the slippery texture of okra — it disappears when the okra is coated in batter.
Ingredients
Makes about 36 hors d'oeuvres
For beignets
For sauce
Make beignet batter:
Step 1
Whisk together egg and cream in a small bowl until combined.
Step 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.
Make sauce while batter stands:
Step 3
Stir together all sauce ingredients until combined. Chill, covered, until ready to serve.
Fry beignets:
Step 4
Preheat oven to 200°F.
Step 5
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.)
Step 6
Serve immediately, with sauce.
How would you rate Okra Beignets with Cilantro Sour Cream Sauce?
Leave a Review
Reviews (9)
Back to TopThis has become one of my go-to dishes. I don't much care for okra (outside of gumbo), but I LOVE these "beignets," and make them every time I get a pile of okra in my veggie box, with 3 guidelines: (1) I always substitute cooked, crushed potatoes for the rice--it was what I had on had the first time I made the dish, and I loved it so much that I kept doing it. (2) I slice the okra into quite thin little wafers. (3) The sauce makes the dish--the fritters are crispy and, with potatoes, faintly sweet, and the tang of the sauce with that crispy almost-sweetness is a thing of beauty. I love both the flavor & texture of this dish--the slime is non-existent, and the okra seeds add this wonderful subtle texture, sort of like softly popping itty bitty bubble wrap. Sounds weird, but is delightful.
darkchocolateroux
Austin, TX
7/26/2014
Good enough... they were better the longer I left them in the oven. They got crispier. I think they'd be helped by hot sauce (in addition to the sour cream).
Anonymous
astoria, ny
12/2/2008
I'm going to have to add to my previous review and re-recommend this dish. It's great. I made this dish again and made a different sauce to go with it. I mashed two cloves of garlic with the salt in a mortar and pestle and mixed it into the sour cream, and I replaced the cilantro with basil. It fit the dish much better - I will make this again and again!
jesseinsavannah
7/30/2007
Hey, this is good. It's not as much liked fried okra as it sounds because it has multiple layers of okra/veggies inside the crunchy outside, so you get a little gooey okra in the middle. If you truly like the way okra tastes, try this! The sauce is good too - I don't think of lime and cilantro with okra, but it works. You also could use it on other types of fritters or savory pancakes as well (I'm thinking black bean cakes or corn fritters).
jesseinsavannah
7/12/2007
These were so delicious. I was hesitant because I am not a big okra fan but tried them because of the reviews. The reviews were correct. Big hit at my soul food dinner. I did not care for the sauce...don't really need it anyway or try some other sauce. Try them, you will not be sorry.
suzicakes
larchmont, ny
2/4/2007
These FRITTERS (beignets? c'mon!) are really delish and deceptively easy. I subbed spinach instead of green peppers and mint for cilantro.
littlepecan
Brooklyn, NY
1/31/2007
Surpisingly good and not at all slimey. Good use of leftover rice and an excellent side to a variety of dishes. Sauce is very tasty.
Venesse
Alberta, Canada
3/30/2006
Made this dish to the letter and it came out great. Definitely a good use of okra.
mcostic
Hoboken
4/3/2005
This was a new way to prepare okra which my guests appreciated. The sliminess of the vegetable diminishes somewhat when fried and the rice gives these fritters a nice chewy texture. Definitely make the sauce. It's what makes this dish extra special.
Anonymous
Vancouver, BC
3/11/2005
