Cornmeal Fried Okra with Eggplant Dip

Name: Cornmeal Fried Okra with Eggplant Dip
Prep time: 35 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 2 lb. okra, halved lengthwise; 1 qt. buttermilk; 3/4 c. extra-virgin olive oil; 2 small eggplants, halved lengthwise; Kosher salt and freshly ground pepper; 1 c. pine nuts (5 ounces), toasted; Juice and zest of 1 large lemon (about 4 tablespoons juice; 1 tablespoon zest); 6 c. canola oil, for frying; 4 c. cornmeal; 2 tbsp. cayenne pepper

By Michael PaleyPublished: Mar 6, 2012

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John Kernick

Yields:

8 serving(s)

Prep Time:

35 mins

Total Time:

1 hr

Cal/Serv:

650

Frying is a great way to enjoy the crispier aspects of okra, if you're not a fan of its traditional texture. This recipe is courtesy executive chef Michael Paley who recommends using a tender variety, such as 'Emerald.'

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Ingredients

2 lb. okra, halved lengthwise
1 qt. buttermilk
3/4 cup extra-virgin olive oil
2 small eggplants, halved lengthwise
Kosher salt and freshly ground pepper
1 cup pine nuts (5 ounces), toasted
Juice and zest of 1 large lemon (about 4 tablespoons juice; 1 tablespoon zest)
6 cups canola oil, for frying
4 cups cornmeal
2 Tbsp. cayenne pepper

Directions

1. Step 1Preheat oven to 425°F. Place okra in a large bowl. Pour buttermilk over okra, covering completely. Set aside for 30 minutes.
2. Step 2Meanwhile, 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. Step 3Fit 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.