fried okra

“We wanted to showcase the heirloom okra from The Hermitage Hotel Garden at Glen Leven Farm. One of the traditional ways to present that is marinated in buttermilk, dredged in cornmeal, and then fried.” — Chef Derek Brooks of the Capitol Grille, The Hermitage Hotel

Fried Okra

Ingredients:

1 pound fresh okra, cut into 1/2-inch-thick slices

3/4 cup buttermilk

1 1/2 cups yellow cornmeal

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon ground pepper

Vegetable oil for frying

Salt and pepper to taste

Whole-Grain Mustard Remoulade (recipe follows)

Instructions:

1| Stir together okra and buttermilk in a large bowl. In a separate large bowl, stir together cornmeal and next three ingredients.

2| Remove okra from buttermilk, in batches, using a slotted spoon. Dredge in cornmeal mixture, and place in a wire-mesh strainer. Shake off excess.

3| Pour oil to depth of 1 inch into a large, deep cast-iron skillet or Dutch oven; heat to 375°.

4| Fry okra, in batches, 4 minutes or until golden, turning once. Drain on paper towels. Season with salt and pepper. Serve with Whole-Grain Mustard Remoulade.


Whole-Grain Mustard Remoulade

Ingredients:

1 cup Duke’s mayonnaise

1 whole lemon, juiced and zested

1 tablespoon whole-grain mustard

1 tablespoon chopped fresh herbs (parsley, chives)

Salt and pepper to taste

Instructions:

1| Stir together mayonnaise, lemon juice, lemon zest, whole-grain mustard, and herbs. Season with salt and pepper to taste.


By Derek Brooks, executive chef at the Capitol Grille at the Hermitage Hotel in Nashville

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