Fried Pickled Green Tomatoes & Okra

Fried Pickled Green Tomatoes & Okra
 
Yields: 6-8 servings
Ingredients
  • Vegetable oil, for frying
  • 1 cup whole buttermilk
  • 2 teaspoons hot sauce
  • 1½ cups plain yellow cornmeal
  • 1½ cups all-purpose flour
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • Pickled Green Tomatoes & Okra (recipe follows), drained and patted dry
  • 1 cup mayonnaise
  • 1½ tablespoons apple cider vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Creole seasoning
Instructions
  1. Fill a large Dutch oven halfway with oil, and heat over medium-high heat until a deep-fry thermometer registers 360°. Line a large rimmed baking sheet with paper towels; top with a wire rack.
  2. In a medium shallow dish, whisk together buttermilk and hot sauce. In a large shallow dish, stir together cornmeal, flour, salt, and pepper. Dip Pickled Green Tomatoes in buttermilk mixture, letting excess drip off. Dredge in cornmeal mixture, gently pressing to adhere. Place on prepared rack. Repeat breading procedure with okra.
  3. Working in batches, carefully place tomatoes and okra in hot oil. (Do not overcrowd pot.) Fry, turning occasionally, until golden brown, 1½ to 2 minutes. (Adjust heat as needed to maintain 360°.) Remove using a slotted spoon, and let drain on prepared rack.
  4. In a small bowl, stir together mayonnaise, vinegar, horseradish, and Creole seasoning until smooth. Serve with tomatoes and okra.

Pickled Green Tomatoes & Okra
 
Yields: 2 (24-ounce) jars
Ingredients
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill
  • ½ pound green tomatoes, sliced ¼ inch thick
  • ½ pound fresh okra, trimmed
  • 1½ cups rice vinegar
  • 1½ cups water
  • 1½ tablespoons kosher salt
  • 1½ tablespoons sugar
  • 1½ tablespoons black peppercorns
  • 1 teaspoon crushed red pepper
  • ¼ cup bourbon
Instructions
  1. Divide garlic and dill between 2 (24-ounce) glass jars with lids. In one jar, place tomato slices; in remaining jar, place okra.
  2. In a medium saucepan, bring vinegar, 1½ cups water, salt, sugar, peppercorns, and red pepper to a boil over medium-high heat. Remove from heat; add bourbon. Divide mixture between jars, leaving a ¼-inch headspace. Cover tightly with lids, and refrigerate for at least 1 hour.

 

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