Spicy Cornmeal-Sesame Fried Okra (GF)

It is okra season around here. Last weekend baskets of okra could be seen on nearly every stand at the farmer's market. Naturally, I had to buy some :)

At the downtown farmer's market I also bought some unique ingredients that I am very excited about displaying in future posts as well as this beautiful flower boquet. It is so great when I get the chance to try recipes and ingredient combos that I have never tried before and savor the rare cornicopia of late August.

I am not sure exactly what it is, but there is always something about late August that gets me dreaming about autumn. As much as I love summer, I love the fall even more. I think that perhaps it is the lighting these days, the cool evenings and mornings, and the air just beginning to smell of green chile roasting. Whatever it is, I gladly welcome the season of harvest.

As for preparing the okra, I stuck with what I consider a very "traditional" way- frying it. But I thought that it would be a nice twist to add some spice with cayenne, and nuttiness with sesame. I served it on top of a salad of greens, avocado, purple tomatoes and sweet white corn from the farmer's market.  

I'm looking forward to sharing more recipes that utilize the most wonderful flavors of late Summer.

P.S. I have joined pinterest- so you can follow me there if you like :)

Spicy Cornmeal-Sesame Fried Okra (GF)

makes about 4 servings

canola oil for frying

1/4 cup cornmeal

1/4 cup sesame seeds

1/2 cup Artisan GF flour blend (see raspberry scone post)

1/2 teaspoon garlic salt

1/2 teaspoon black pepper

1 teaspoons cayene pepper (can use more or less)

1 pound fresh okra, sliced into 1/2 inch pieces

1/2 cup buttermilk

1. Heat the oil in a large skillet (preferably cast iron) to 350 degrees F. The oil should be almost half way up the sides of the skillet.

2. Combine the cornmeal, sesame seeds, flour blend, garlic salt, pepper and cayene in a bowl.

3. Dip the sliced okra in the buttermilk and then dredge in the flour mixture until well coated.

4. Test the temperature of the oil by dropping one coated okra in it. The oil should sizzle around the okra. Cook the okra in batches, and take them out of the oil and place them on a paper towl when they turn golden- brown.

5. Serve hot.

Recipe slightly adapted from Jessa of Heed The Feed