Okra and Jalapeño Hushpuppies

Okra and Jalapeño Hushpuppies With Sweet Tomato and Horseradish Dipping Sauce

Hushpuppies:

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.

Dipping Sauce

1 jar Suan's Sweet Tomato jam

1 tablespoon prepared horseradish

Combine tomato jam, mustard and horseradish and stir to combine. Serve with hushpuppies.