Whisk together buttermilk and egg. Combine cornmeal, salt and pepper. Dip okra and tomato, in batches, into buttermilk mixture, coat in cornmeal mixture.
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.)
Drain on paper towel. Sprinkle with salt.
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