Dipped in buttermilk, dredged in cornmeal, and fried to golden perfection, this trio of veggies makes a great summer appetizer.
Fried Okra, Green Tomatoes, and Pickles
Serves: Makes about 8 servings
- 3 green tomatoes, cut into ¼-inch-thick slices
- 3 teaspoons kosher salt, divided
- Vegetable oil, for frying
- 1½ cups whole buttermilk
- 3 cups plain yellow cornmeal
- ¾ cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- ½ pound fresh okra, whole or halved lengthwise
- 1 cup dill pickle slices, drained
- Hot sauce, kosher salt, and ground black pepper, to serve
- Place tomato slices on several layers of paper towels. Sprinkle with ½ teaspoon salt. Turn tomato slices over; sprinkle with ½ teaspoon salt. Let stand for 30 minutes. Pat tomato slices dry with a paper towel.
- In a cast-iron Dutch oven, pour oil to halfway full, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a medium bowl, place buttermilk. In a shallow dish, combine cornmeal, flour, onion powder, pepper, and remaining 2 teaspoons salt.
- Working in batches, dip tomatoes in buttermilk, letting excess drip off. Dredge in cornmeal mixture, shaking off excess. Carefully place tomatoes in hot oil, being careful to avoid overcrowding pan. Fry, turning occasionally, until golden brown, about 1½ to 2 minutes. Remove tomatoes from oil with a slotted spoon. Let drain on paper towels. Repeat procedure with okra and pickle slices. Serve with hot sauce, salt, and pepper.