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.
Delish
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