Cornmeal Coated Fried Okra With Summer Tomato Relish

Recipe Ingredients

		Vegetable or peanut oil - for frying
1/2 cup	31g / 1.1oz	Flour
2		Eggs - beaten
1/2 cup	31g / 1.1oz	Medium coarse cornmeal
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground white pepper
1/2 lb	227g / 8oz	Fresh okra
		Summer Tomato Relish
1		Roasted red pepper - peeled, diced
1		Corn - roasted or grilled,
		And kernels removed
2 cups	125g / 4.4oz	Small tomatoes - sliced in half
		= (like pear or cherry)
2		Scallions - chopped
1 tablespoon	15ml	Chopped fresh thyme
1 teaspoon	5ml	Hot pepper sauce
1 teaspoon	5ml	Sugar
1 tablespoon	15ml	Red wine vinegar
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat 1 1/2 inches of oil in fry pan to 350 degrees.

Meanwhile gather 3 dishes for batter set up. Place flour in first dish and season with 1 teaspoon salt and 1/2 teaspoon pepper. Place eggs in second dish. Place cornmeal in third dish and season with 1 teaspoon salt and 1/2 teaspoon pepper.

Cut okra in 1/2-inch pieces and then begin 3-part batter, beginning with flour, then egg, and then cornmeal. Fry until golden brown and drain on paper towel. Serve with Summer Tomato Relish.

Summer Tomato Relish: In a large bowl, mix all the ingredients together. Let sit for 1/2 hour to let the flavors mingle.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1B22) - from the TV FOOD NETWORK

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