Ingredients

Fried Okra

• 2 cups yellow cornmeal
• ½ cup all-purpose flour
• 4 teaspoons Creole seasoning
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 teaspoon cayenne pepper
• ½ teaspoon ground black pepper
• 1 cup whole buttermilk
• 1 large egg
• 1 teaspoon lemon zest
• Vegetable oil for frying
• 1 pound okra, halved lengthwise

Salad

• ½ cup crème fraîche
• 3 tablespoons whole buttermilk
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• ¼ teaspoon sweet paprika
• ¼ teaspoon cayenne pepper
• 1 tablespoon chopped fresh chives
• 4 large heirloom tomatoes, sliced 1/3-inch thick
• 3 medium heirloom tomatoes, sliced 1/3-inch thick
• 1 pint heirloom cherry or grape tomatoes, halved
• Garnish: chopped fresh chives

Instructions

In a shallow bowl, whisk together cornmeal, flour, Creole seasoning, salt, baking powder, cayenne, and ground black pepper.

In another bowl, whisk together buttermilk, egg, and zest.

In a large skillet, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 350°. Dip okra in buttermilk mixture, and dredge in cornmeal mixture, shaking off excess. Fry, in batches, for 2 minutes or until golden brown. Let drain on paper towels. Serve immediately.

In a small bowl, whisk together crème fraîche, buttermilk, lemon zest and juice, paprika, cayenne, and chives until combined. Cover and refrigerate up to 3 days.

On a large platter, arrange tomatoes as desired. Top with fried okra, and drizzle with crème fraîche mixture. Garnish with chives, if desired. Serve immediately.