Okra Chips and Tomato Aioli

Serves 2 to 4 as a snack

For the tomato aioli:

½ cup brandy

½ cup plus 1 tablespoon mayonnaise

½ cup ketchup

Kosher salt

White pepper

For the okra:

1 cup flour

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

1 cup buttermilk

20 pieces whole okra cut in half lengthwise

Pan spray


Preheat oven at 400 degrees.

For the tomato aioli, in a small mixing bowl whisk together the brandy, mayonnaise, ketchup and season with salt and pepper to taste.

For the okra, in a medium-size bowl, mix together the flour, salt, black pepper and garlic powder.

Place the buttermilk in a separate medium-size bowl next to the flour.

Dip the okra in buttermilk, then immediately dredge into the seasoned flour.

Shake off any excess flour.

Place okra on a lined cookie sheet, coat with pan spray and put into preheated oven for 15-17 minutes. Make sure to turn the okra halfway through the cooking process to brown both sides.

Serve the okra with the tomato aioli for dipping.

Chef Robert Carter of Carter’s Kitchen and the Rutledge Cab Co. has appeared on the Food Network and “Martha Stewart Living” and has been featured in numerous publications, including Food & Wine, Esquire and Bon Appetit.