Buttermilk Okra Panzanella

Buttermilk Okra Panzanella

Crispy okra served over tomatoes, onion and basil with a fresh vinaigrette.


serves 2-4


2 (.5 ounce) packages okra, cut into ½-inch slices

1 cup buttermilk

2 cups white cornmeal

1 tablespoon baking powder

1 teaspoon sea salt

1 ½ teaspoons sugar

1 teaspoon chili powder

1 teaspoon ground paprika

¼ teaspoon ground pepper

2-3 cups vegetable oil for frying

3-4 tomatoes, coarsely chopped

½ red onion, diced small

½ cup basil, coarsely chopped

Sea salt for fried okra, to taste

Apple Cider Vinaigrette:

1 garlic clove, finely minced

1 tablespoon Dijon mustard

¼ cup apple cider vinegar

1 tablespoon honey

¼ teaspoon salt

1/8 teaspoon pepper

1/3 cup olive oil



In a small bowl, soak the okra slices in the buttermilk.

In a medium bowl, whisk together the cornmeal, baking powder, salt, sugar, chili powder, paprika and pepper.

In small batches, dredge the okra in the cornmeal mixture and place on a plate that has a little cornmeal mixture covering the bottom of the plate so that the okra does not stick to it.

In a small pot, heat the oil to 375 degrees F. Fry the okra in small batches until golden brown on all sides, about 3-4 minutes.  Place on dry paper towels and sprinkle with a little salt while still hot.  

In a small bowl, whisk together all the vinaigrette ingredients except the oil. While whisking, drizzle in the oil slowly and whisk until the vinaigrette is well combined.

Toss together the tomatoes, red onion, fresh basil and half of the vinaigrette.

Place in a serving dish, top with the fried okra, drizzle over a little vinaigrette and serve immediately.


vegetable plate

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