This is another family heirloom recipe handed down from my granny Mae. Fried okra and green tomatoes is definitely one of my favorites garden vegetables. I could eat the whole pan for dinner, anytime, anyplace any how.
I don't always dip okra in buttermilk. If the okra is really fresh it may have enough moisture without the buttermilk. You can decide how you want to make this recipe.
Serves 4-6
Ingredients:
Cooking oil, enough to cover bottom of pan ¼ inch thick
2 cups cornmeal
¼ cup plain all-purpose flour
Kosher salt and freshly ground black pepper to taste
1/4 teaspoon cayenne pepper, optional
1 pound fresh okra, sliced 1/2-inch thick
2 large green tomatoes, sliced ½ inch thick, then sliced into quarters
1/2 cup buttermilk
Instructions:
Heat oil in a large, heavy-bottomed skillet.
In a medium bowl, combine cornmeal, salt and pepper and cayenne pepper if desired. Dip okra then tomatoes in buttermilk and then dredge in cornmeal to coat well.
Carefully add okra and tomatoes to the hot oil and cook until golden brown on bottom. Flip okra and cover with lid. Cook about 10 minutes on medium heat. Remove lid and flip okra and cook an additional 3-4 minutes.
It may be necessary to fry in batches.
Remove from oil, drain on paper towels, and then serve immediately.