MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Crispy Fried Okra and Tomato Salad
| Crispy Fried Okra and Tomato Salad | Print |
Recipe By: Alice Morrow
Crispy Fried Okra and Tomato Salad Fried Okra
Ingredients
- FRIED OKRA:
- 2 c. yellow cornmeal
- ½ c. flour
- 1 T. Creole seasoning, or to taste
- 1 t. kosher salt
- 1 t. baking powder
- 1 t. cayenne pepper
- 1 t. black pepper
- 1 c. whole buttermilk
- 1 large egg
- 1 T. lemon zest
- Vegetable or canola oil, for frying
- 1 lb. fresh okra, halved lengthwise
- TOMATO SALAD:
- ½ c. crème fraiche
- 3 T. whole buttermilk
- 1 T. lemon zest
- 1 T. fresh lemon juice
- ¼ t. sweet paprika
- 1 t. salt or as desired
- ½ t. cayenne
- 1 T. chopped fresh chives
- 4 large Heirloom tomatoes or Creole tomatoes, sliced thick
- 3 medium Heirloom tomatoes or Creole tomatoes, sliced thick
- 1 pint heirloom cherry tomatoes, halved
- Fresh chives, garnish
Instructions
- Fried Okra:
- In shallow bowl, whisk together cornmeal, flour, baking powder and seasonings.
- In another bowl, whisk together buttermilk, egg and zest.
- In large skillet, pour oil to 2” depth and heat to 350.
- Dip okra into buttermilk mixture, dredge in cornmeal mixture, shaking off excess.
- Fry in batches, for 2 minutes or until golden brown.
- Drain on paper towels and serve immediately.
- Tomato Salad:
- In small bowl, whisk together fraiche, buttermilk, zest and juice, paprika, cayenne, salt and chives. Cover and refrigerate up to 3 days.
- On large platter, arrange tomatoes, top with fried okra and drizzle with dressing.
- Garnish with chives.
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