Cajun Fried Okra with Heirloom Tomatoes and Ranch Dressing highlight two summer favorites: okra and tomatoes. Okra is fried until crisp and gets a little kick from the Cajun seasoning. Ripe tomatoes provide a temperature contrast the hot okra. Ranch dressing, everyone’s favorite dressing, ties the whole dish together.
Cajun Fried Okra with Heirloom Tomatoes and Ranch Dressing
3-4 heirloom tomatoes- 2 different colors, sliced
1 cup whole buttermilk
1 large egg
2 cups white cornmeal
½ cup all-purpose flour
3 teaspoons Cajun seasoning
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
1 pound fresh okra, cut in half lengthwise
Canola oil for frying
Garnish: Ranch dressing, your favorite brand
Place sliced tomatoes on a platter alternating colors. Set aside.
Mix buttermilk and egg together in a bowl. Set aside. Mix cornmeal, flour, Cajun seasoning, salt, baking powder, cayenne and black pepper in a pie pan. Stir together and set aside. Set up a dredging station. Dip cut okra in buttermilk mixture then coat in seasoned cornmeal. Set okra aside while oil heats.
Pour oil halfway up side of a 12-inch cast iron skillet. Heat over medium high heat until deep-fry thermometer registers 350ºF. Fry okra in batches until golden brown on both sides about 2-3 minutes. Drain on paper towels.
Layer fried okra on top of tomatoes. Drizzle with ranch dressing. Serve while okra is piping hot! Makes 6-8 servings. Enjoy!
Published in The News and Neighbor on August 7, 2019.