ACTIVE 25 MIN. - TOTAL 45 MIN.
SERVES 4
½ cup low-fat buttermilk
1 large egg
⅔ cup plain yellow cornmeal
1 tsp. Creole seasoning
¾ tsp. kosher salt, divided
1 lb. fresh okra pods
2 Tbsp. canola oil
Lemon wedges (optional)
Speedy Creole Comeback
Sauce (recipe at right)
1. Preheat oven to 450°F. Whisk together buttermilk, 1∕3 cup water, and egg in a medium bowl. Stir together cornmeal, Creole seasoning, and 1∕2 teaspoon of the kosher salt in a shallow dish.
2. Line two baking sheets with parchment paper. Working with 1 pod at a time, place okra on a clean work surface and crush with a rolling pin until split in places (the pod should remain intact). Repeat with remaining okra.
3. Dip each smashed okra pod in buttermilk mixture; add to cornmeal mixture. Turn pods, pressing lightly to coat. Place coated okra on prepared baking sheets; drizzle with oil. Bake in preheated oven until golden brown and crispy on both sides, about 20 minutes, carefully turning halfway through baking. Remove from oven, and immediately sprinkle with remaining ¼ teaspoon salt. Transfer to a platter. Serve with lemon wedges, if desired, and Speedy Creole Comeback Sauce for dipping.
Stir together ¼ cup each mayonnaise and plain whole milk yogurt, 1 Tbsp. ketchup, 1 tsp. Worcestershire sauce, and ½ tsp. Creole seasoning in a small bowl. Cover and chill until ready to serve.
ACTIVE 5 MIN. - TOTAL 5 MIN. MAKES ABOUT ½ CUP
photograph by GREG DUPREE
RECIPES: MARIANNE WILLIAMS; FOOD STYLING: JULIAN HENSARLING; PROP STYLING: CHRISTINE KEELY