Fried Okra and Tomato Salad
 
Makes 4 to 6 servings
Ingredients
  • 2 cups all-purpose flour
  • 1 cup plain yellow cornmeal
  • 1½ tablespoons Cajun seasoning
  • 1 cup whole buttermilk
  • 1 tablespoon hot sauce Canola oil, for frying
  • 12 ounces fresh okra pods, trimmed and halved lengthwise
  • Kosher salt, to taste
  • 2 cups fresh arugula
  • 2 large heirloom tomatoes, sliced
  • Herbed Buttermilk Dressing (recipe follows)
  • Garnish: fresh basil leaves
Instructions
  1. In a medium bowl, place 1 cup flour. In a large shallow dish, stir together cornmeal, Cajun seasoning, and remaining 1 cup flour. In another large shallow dish, stir together buttermilk and hot sauce.
  2. In a large deep skillet, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 350°.
  3. Working in batches, dredge okra in flour, stirring to coat; shake off excess. Dredge in buttermilk mixture, letting excess drip off. Dredge in cornmeal mixture, shaking off excess.
  4. Working in batches, carefully add okra to hot oil. Fry, turning occasionally, until golden brown, about 3 minutes. (Adjust heat as necessary to maintain 350°.) Remove okra from oil using a slotted spoon, and let drain on paper towels. Season to taste with salt.
  5. On a large serving platter, arrange tomatoes; top with arugula and fried okra. Serve with Herbed Buttermilk Dressing. Garnish with basil, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/fried-okra-and-tomato-salad/