Fried Okra and Heirloom Tomato Salad

WHEN SUMMER ARRIVES and gardens across the Bayou State are bursting with life, savvy home cooks flock to the kitchen, perfecting their recipes for the abundant okra crop. While traditionally found in stews and soups, the earthy, velvety vegetable is surprisingly versatile and is delightful grilled, fried, or pickled.

Here we’ve combined crispy fried okra with sweet heirloom tomatoes and topped them with a rich, lemony mix of crème fraîche and buttermilk for a distinctly Southern taste that captures the flavors of the season.

Fried Okra and Heirloom Tomato Salad
Serves 4
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Ingredients
  1. ½ cup crème fraîche
  2. 3 tablespoons whole buttermilk
  3. 1 teaspoon lemon zest
  4. 2 teaspoons fresh lemon juice
  5. ¼ teaspoon sweet paprika
  6. ¼ teaspoon cayenne pepper
  7. 1 tablespoon chopped fresh chives
  8. 4 large heirloom tomatoes, sliced 1/3-inch thick
  9. 3 medium heirloom tomatoes, sliced 1/3-inch thick
  10. 1 pint heirloom cherry or grape tomatoes, halved
  11. Fried Okra (recipe follows)
  12. Garnish: chopped fresh chives
Instructions
  1. In a small bowl, whisk together crème fraîche, buttermilk, lemon zest and juice, paprika, cayenne, and chives until combined. Cover and refrigerate up to 3 days.
  2. On a large platter, arrange tomatoes as desired. Top with fried okra, and drizzle with crème fraîche mixture. Garnish with chives, if desired. Serve immediately.
Louisiana Cookin https://www.louisianacookin.com/
Fried Okra
Serves 4
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Ingredients
  1. 2 cups yellow cornmeal
  2. ½ cup all-purpose flour
  3. 4 teaspoons Creole seasoning
  4. 1 teaspoon kosher salt
  5. 1 teaspoon baking powder
  6. 1 teaspoon cayenne pepper
  7. ½ teaspoon ground black pepper
  8. 1 cup whole buttermilk
  9. 1 large egg
  10. 1 teaspoon lemon zest
  11. Vegetable oil for frying
  12. 1 pound okra, halved lengthwise
Instructions
  1. In a shallow bowl, whisk together cornmeal, flour, Creole seasoning, salt, baking powder,
  2. cayenne, and ground black pepper.
  3. In another bowl, whisk together buttermilk, egg, and zest.
  4. In a large skillet, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 350°. Dip okra in buttermilk mixture, and dredge in cornmeal mixture, shaking off excess. Fry, in batches, for 2 minutes or until golden brown. Let drain on paper towels. Serve immediately.
Louisiana Cookin https://www.louisianacookin.com/
 

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