Amazing Fried Okra and Heirloom Tomato Salad

½ c. crème fraiche
3 T. buttermilk
Zest of 1 lemon
Juice of 1 lemon
½ t. paprika
1 t. red pepper
1 T. chopped fresh chives
4 large heirloom tomatoes, sliced 1/3” thick
3 medium heirloom tomatoes, sliced 1/3” thick
1 pt. heirloom cherry tomatoes, halved

1. In bowl, whisk together crème fraiche, buttermilk, zest and juice, paprika, red pepper and chives until combined.
2. Cover and refrigerate up to 3 days.
FRIED OKRA:
2 c. yellow cornmeal
½ c. flour
1 T. Creole seasoning
1 t. kosher salt
1 t. baking powder
1 t. red pepper
1 t. black pepper
1 c. buttermilk
1 egg
Zest of 1 lemon
Vegetable oil for frying
1 lb. fresh okra, halved lengthwise

1. In shallow bowl, whisk together cornmeal, flour, Creole seasoning, salt, baking powder, red and black pepper.
2. In another bowl, whisk together buttermilk, egg and zest.
3. In large skillet, pour oil depth of 2” and put over medium-high heat until deep-fry thermometer registers 350.
4. Dip okra in buttermilk mixture, dredge in cornmeal mixture, shaking off excess.
5. Fry in batches, 1-2 minutes or until golden brown.
6. Drain on paper towels.
7. On a large platter, arrange tomatoes.
8. Top with fried okra and drizzle the crème fraiche mixture. Serve.