Appetizers & Snackscountryliving5.0
Cornmeal Fried Okra with Eggplant Dip
'Emerald' is one of the most tender okras and a natural choice for frying.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 35 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pan
- ●blender
- ●food processor
- ●pot
📝 Preparation Steps
1
Preheat oven to 425°F. Place okra in a large bowl. Pour buttermilk over okra, covering completely. Set aside for ⏱️ 30 minutes.
2
Meanwhile, 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.
3
Fit 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.
Nutrition Facts
calories
650 calories
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