Fried Okra and Heirloom Tomato Salad

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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  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
  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
Fried Okra
Serves 4
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  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
  1. In a shallow bowl, whisk together cornmeal, flour, Creole seasoning, salt, baking powder, cayenne, and ground black pepper.
  2. In another bowl, whisk together buttermilk, egg, and zest.
  3. 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



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