Cornmeal Coated Fried Okra With Summer Tomato Relish

Serves: 3

Rowena Kautzer

1 January 1970

Based on User reviews:

61

Spice

58

Sweetness

51

Sourness

41

mins

Prep time (avg)

4.7

Difficulty

Ingredients:

1

Vegetable

1 cup

Flour

2

Eggs (beaten)

1 cup

Cornmeal (medium coarse)

1

Salt

1 tsp

Ground White Pepper

450 g

Okra (fresh)

1

Tomato Relish (summer, recipe follows)

1

Roasted Red Pepper (peeled and diced)

2

Scallions (chopped)

1 tbsp

Thyme (fresh, chopped)

1 tsp

Hot Pepper Sauce

1 tsp

Sugar

1 tbsp

Red Wine Vinegar

2 tbsps

Olive Oil

1

Ground Black Pepper (freshly, to taste)

Directions:

1

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

2

Meanwhile gather 3 dishes for batter set up

3

Place flour in first dish and season with 1 teaspoon salt and 1/2 teaspoon pepper

4

Place eggs in second dish

5

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

6

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

7

Fry until golden brown and drain on paper towel

8

Serve with Summer Tomato Relish

9

For relish, toss all ingredients in bowl

10

In a large bowl, mix all the ingredients together

11

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