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BlogRecipes
Fried Okra and Fried Green Tomatoes
byMillie Peartree
Total 35 mins, includes cooling time
Active 35 mins
Makes 4 servings
fromFried Okra and Fried Green TomatoesA Chef’s Guide to Soul Food
Fried green tomatoes are delicious, but fried okra, well that’s a dish that is close to my heart. I grew up eating fried okra, so these are two delicious items that you can prepare at the same time. I’m excited to share this recipe, so you can make them at home. Green tomatoes and okra are both seasonal ingredients. If frying okra out of season, you can use frozen okra that’s been thawed.
Special Equipment
a large Dutch oven and deep-fry or candy thermometer
Special Equipment
a large Dutch oven and deep-fry or candy thermometer
Ingredients
    • 1 cup all-purpose flour
    • 2 large eggs
    • 1/2 cup buttermilk
    • Hot sauce, to taste
    • 1 cup cornmeal
    • 2 teaspoons kosher salt, plus more for seasoning
    • 1 teaspoon garlic powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon freshly ground black pepper
    • 4 large green tomatoes, sliced 1/2 inch thick
    • 1 cup okra, chopped into 1/2-inch pieces
    • 4 cups vegetable oil, for frying
    • Honey butter or aioli, for serving
Directions
  1. Line a baking sheet with foil and place a wire rack on top. Set aside.
  2. Place the flour on a plate or in a shallow dish. In a medium bowl, whisk together the eggs, buttermilk, and hot sauce. In a separate bowl, whisk together the cornmeal, salt, garlic powder, paprika, and pepper.
  3. Working in batches, dredge the green tomatoes and okra in the flour. Shake off any excess and dip in the egg mixture, coating well, then dredge in the cornmeal mixture.
  4. Heat the oil in a large Dutch oven or deep skillet over high heat to 350°F on a deep-fry or candy thermometer.
  5. Working in batches, carefully add 4 to 5 tomato slices and half of the okra to the oil. Fry until golden brown, about 3 minutes per side. Use a silicone spatula or two spoons to flip the tomatoes and okra halfway through.
  6. Transfer the green tomatoes and okra to the prepared wire rack to drain off any excess oil. Season with salt while warm. Make sure to bring the oil temperature back to 350°F before cooking your next batch of vegetables. Repeat this process until all the green tomatoes and okra are cooked.
  7. Serve the fried okra and fried green tomatoes with honey butter or aioli.

Meet The Creator

Millie Peartree

Community chef and restaurateur Millie Peartree began cooking at a very young age. Inspired by her mother and time spent visiting relatives in the South, Millie crafted her own take on the classic soul food favorites of her childhood.

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