Cornmeal Fried Okra With Eggplant Dip

Ingredients

  • 2 pound(s) ‘Emerald’ okra, halved lengthwise
  • 1 quart(s) buttermilk
  • .75 cup(s) extra-virgin olive oil
  • 2  small eggplants, halved lengthwise
  • Salt and freshly ground pepper
  • 1 cup(s) (5 ounces) pine nuts, toasted
  • Juice and zest of 1 large lemon (about 4 tablespoons juice; 1 tablespoon zest)
  • 6 cup(s) canola oil, for frying
  • 4 cup(s) cornmeal
  • 2 tablespoon(s) cayenne pepper

Description

'Emerald' Is One Of The Most Tender Okras And A Natural Choice For Frying.

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