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Crispy Fried Okra and Tomato Salad

Crispy Fried Okra and Tomato Salad

Crispy Fried Okra and Tomato Salad
Crispy Fried Okra and Tomato Salad
Crispy Fried Okra and Tomato Salad
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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
  1. Fried Okra:
  2. In shallow bowl, whisk together cornmeal, flour, baking powder and seasonings.
  3. In another bowl, whisk together buttermilk, egg and zest.
  4. In large skillet, pour oil to 2” depth and heat to 350.
  5. Dip okra into buttermilk mixture, dredge in cornmeal mixture, shaking off excess.
  6. Fry in batches, for 2 minutes or until golden brown.
  7. Drain on paper towels and serve immediately.
  8. Tomato Salad:
  9. In small bowl, whisk together fraiche, buttermilk, zest and juice, paprika, cayenne, salt and chives. Cover and refrigerate up to 3 days.
  10. On large platter, arrange tomatoes, top with fried okra and drizzle with dressing.
  11. Garnish with chives.

 

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