Name: Cornmeal Fried Okra with Eggplant Dip
Prep time: 35 min
Total time: 1 h
Yield: 8
Ingredients: 2 lb. ‘Emerald’ okra; 1 qt. buttermilk; 3/4 c. extra-virgin olive oil; 2 small eggplants; Salt and freshly ground pepper; 1 c. pine nuts; Juice and zest of 1 large lemon (about 4 tablespoons juice; 1 tablespoon zest); 6 c. canola oil; 4 c. cornmeal; 2 tbsp. cayenne pepper

Step 1Preheat oven to 425°F. Place okra in a large bowl. Pour buttermilk over okra, covering completely. Set aside for 30 minutes.

Step 2Meanwhile, drizzle ¼ cup olive oil over eggplant and sprinkle with 1 teaspoon salt. Place eggplant, cut side down, on an aluminum foil–lined baking pan. Bake until very soft, about 20 minutes. Reduce heat to 200°F. Scoop meat of eggplant into a blender or the bowl of a food processor, discarding skin. Add nuts, 1 cup water, remaining olive oil, and lemon juice and zest; puree until smooth. Season with salt and pepper. Transfer to a medium bowl, cover with plastic wrap, and set aside.

Step 3Fit a baking pan with a wire rack; set aside. In a large, heavy-bottomed pot fitted with a deep-fry thermometer, heat canola oil over medium-high heat to 375°F. In a shallow dish, combine cornmeal, 2 teaspoons salt, 2 teaspoons black pepper, and cayenne. In batches, dredge okra in cornmeal, then carefully deep-fry until golden brown, about 4 minutes. With tongs, transfer to a paper-towel-lined pan and season with salt. Transfer to prepared baking pan and keep warm in oven. Serve with reserved eggplant puree for dipping.

Cornmeal Fried Okra with Eggplant Dip

Ingredients

Directions

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