3/4# okra cut on bias
2 cups buttermilk
flour for dredging
salt and pepper
oil for frying
1 cup tomatoes (diced)
1/4 cup scallions (chopped)
1/4 cup distilled white vinegar
1/4 cup sugar
1/2 cup blend oil
Soak okra in buttermilk for 30 minutes. Drain okra, and dredge in seasoned
flour. Fry in batches, and let cool to room temperature.
Make vinaigrette: Boil vinegar and sugar together to dissolve sugar. Bring
to room temperature, then whisk in the oil.
When ready to serve, toss fried okra, tomatoes and scallions with
vinaigrette, and place on serving plate.