Fried Okra and Green Tomatoes

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  • 1 cup buttermilk
  • 1 large egg
  • 1 ½ cups cornmeal
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound fresh okra, sliced
  • 2 or 3 green tomatoes cut into ½ inch slices
  • Vegetable oil
  • Salt
  1. Whisk together buttermilk and egg. Combine cornmeal, salt and pepper. Dip okra and tomato, in batches, into buttermilk mixture, coat in cornmeal mixture.
  2. Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees. Fry okra and tomato, in batches, 4 minutes on each side or until golden. (Turning too soon will cause breading to fall off.)
  3. Drain on paper towel. Sprinkle with salt.

Cooking With Crevolyn
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