Cornmeal Coated Fried Okra With Summer Tomato Relish

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Cornmeal Coated Fried Okra With Summer Tomato Relish

 

vegetable or peanut oil for frying

1/2 cup flour

2 eggs, beaten

1/2 cup medium coarse cornmeal

2 teaspoon salt

1 teaspoon freshly-ground white pepper

1/2 pound fresh okra

 

Summer Tomato Relish;

1 roasted red pepper, peeled, diced

1 ear corn, roasted or grilled, kernels removed

2 cups small tomatoes, sliced in half, like pear or cherry

2 scallions, chopped

1 tablespoon chopped fresh thyme

1 teaspoon hot pepper sauce

1 teaspoon sugar

1 tablespoon red wine vinegar

2 tablespoons olive oil

Salt to taste

freshly-ground black pepper to taste

 

Heat 1 1/2 inches of oil in fry pan to 350 degrees.

Meanwhile gather 3 dishes for batter set up. Place flour in first dish and

season with 1 teaspoon salt and 1/2 teaspoon pepper. Place eggs in second dish.

Place cornmeal in third dish and season with 1 teaspoon salt and 1/2 teaspoon

pepper.

Cut okra in 1/2-inch pieces and then begin 3-part batter, beginning with

flour, then egg, and then cornmeal. Fry until golden brown and drain on paper

towel. Serve with Summer Tomato Relish.

Summer Tomato Relish: In a large bowl, mix all the ingredients together. Let

sit for 1/2 hour to let the flavors mingle.

Makes 4 to 6 servings.

 

 

 

 

 

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