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
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
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.
Notice about comments:
The Post and Courier is pleased to offer readers the enhanced ability to comment on stories. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We ask that you refrain from profanity, hate speech, personal comments and remarks that are off point.