Crispy Cornmeal Okra

4 cups rice bran oil
¼ cup all-purpose flour
½ cup cornmeal
½ tsp New York Cut pepper
½ tsp ground paprika
½ tsp garlic powder
2 egg whites
Salt
2 cups fresh okra, washed & dried, tips removed
Chipotle Sour Cream
CHIPOTLE SOUR CREAM:--
1 cup sour cream
Juice of ½ lime
1 canned chipotle pepper in adobo sauce, finely chopped
SIDS SALT & PEPPER to taste

In a large, heavy-bottomed pan, heat oil over medium heat until a deep-frying thermometer inserted in the oil reaches 175°C.
Prepare a baking tray lined with paper towels.
Combine the flour, cornmeal, black pepper, paprika, and garlic powder, in a shallow bowl.
Put the egg whites, and a pinch of salt into another bowl, and whisk until the mixture is frothy. Dip the okra in the egg whites and allow the excess egg whites to drip off, then dip the okra into the flour mixture, shake off the excess flour, and gently drop into the oil.
Fry the vegetables until golden brown, turning frequently for even colour.
Transfer the fried okra to a tray lined with paper towels to absorb the excess oil, and season with SIDS SALT & PEPPER, to taste. Coat, fry and season the remaining okra. Serve with the
Chipotle Sour Cream:- Combine the sour cream, lime juice, chopped chipotle pepper, SIDS SALT & PEPPER to taste, in a bowl. Mix to incorporate well. Serve the dipping sauce alongside the Crispy Cornmeal Okra.