3/4 cup jasmine rice
2 eggs, beaten
1/2 cup heavy cream
4 cups sliced okra
1 green pepper, diced
1 onion, diced
1 cup all purpose flour
oil for frying (I always use peanut oil for frying)
sour cream, for garnish
Bring 1 1/2 cups water to boil over high heat. Stir in the rice, reduce heat to low, cover, and allow to simmer until rice is tender and water has evaporated, about 15 minutes. Do not stir while simmering. Allow cooked rice to cool.
Combine eggs and heavy cream. Stir in slice okra, green pepper, and onion. Sprinkle flour over the mixture and stir to combine.
Let mixture sit for at least 20 minutes. Add rice to mixture and combine.
Heat oil in heavy skillet on medium-high heat.
With a large spoon, scoop out egg-size balls and drop them into the hot oil. Fry in batches, flipping each beignet over so both sides cook to a golden brown.
Top with salsa and sour cream.
Recipe from The New Blue Ridge Cookbook by Elizabeth Wiegand