Okra Patties
Ingredients
- 1 pound fresh okra sliced into coins (¼ inch thick)
- 1 cup small yellow onion, diced
- 1 tbs salt
- 1/2 tbs table grind black pepper
- 1/2 cup Messina Hof Serenity white wine
- 1 whole egg
- 1/2 cup all purpose flour
- 1 tbs baking powder
- 1/2 cup corn meal
- 3 cups vegetable oil for frying
Instructions
- Mix the first block of ingredients together
- Sift together your dry ingredients and fold the into the okra mixture
- In a heavy bottom skillet heat your oil to 350 degrees
- Carefully drop gently rounded tablespoons of batter into the oil, cooking on both sides 2 minutes per side
- Remove from the oil and drain on paper towels, season with a pinch of kosher salt while still hot
- Serve with your favorite dipping sauce
Notes
Inspired by Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.
Okra Patties
Ingredients
- 1 pound fresh okra sliced into coins (¼ inch thick)
- 1 cup small yellow onion, diced
- 1 tbs salt
- 1/2 tbs table grind black pepper
- 1/2 cup Messina Hof Serenity white wine
- 1 whole egg
- 1/2 cup all purpose flour
- 1 tbs baking powder
- 1/2 cup corn meal
- 3 cups vegetable oil for frying
Instructions
- Mix the first block of ingredients together
- Sift together your dry ingredients and fold the into the okra mixture
- In a heavy bottom skillet heat your oil to 350 degrees
- Carefully drop gently rounded tablespoons of batter into the oil, cooking on both sides 2 minutes per side
- Remove from the oil and drain on paper towels, season with a pinch of kosher salt while still hot
- Serve with your favorite dipping sauce
Notes
Inspired by Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.
Remoulade
Yield 3 ½ Cups
Ingredients
- 2 Cups Mayonnaise
- ½ Cups Messina Hof Riesling German Mustard
- 2 tbsp smoked paprika
- 2 tsp Worcestershire sauce
- 1 tsp lemon juice or dry white Messina Hof wine
- 1 tsp tabasco sauce
- 2 garlic clove minced
- 2 tbsp minced red onion
- ¼ cup ketchup
- 2 tbsp fresh chopped parsley
- 2 tbsp horseradish
- ¼ cup pickle juice or white vinegar
Instructions
- Mix all the ingredients in a food processor until well blended.
The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce.