Fried Okra & Squash + Basil Aioli + Mustardy Muscadine Vinaigrette

Recipes by Farmers' Chef James Edwards and Charlotte Coman.

Fried Okra & Squash

  • 2 cups cornmeal

  • ½ cup all-purpose flour

  • 2 ½ teaspoons sea salt

  • Okra

  • Squash

  • 1 ½ cups buttermilk

Fill a skillet halfway with canola oil. Heat oil to 350 degrees.

While oil is heating, whisk cornmeal, flour, and salt to combine.

Trim stems off of okra and slice in half lengthwise. Cut squash into slices similar in size to the okra.

In a medium bowl, toss okra and squash with buttermilk. Remove the squash and okra from the buttermilk, shaking off the extra liquid, and drop them into cornmeal mixture. Coat well. (Work in batches to prevent clumping.)

Fry until golden brown. Remove from oil and place on a paper towel lined plate. 

Basil Aioli

  • 1 egg yolk

  • 1 whole egg

  • 2 teaspoons Dijon mustard

  • Sea salt to taste (about ½ teaspoon)

  • 2 tablespoons white wine vinegar

  • 1 tablespoon espelette or 1 ½ teaspoons chili flakes

  • 10 nice sized basil leaves

  • 1 ½ cups canola oil

In a food processor add: yolk, whole egg, mustard, salt, vinegar, espelette, and basil. Blitz a few times to combine. With the processor running, slowly drizzle in oil until emulsified. 

Mustardy Muscadine Vinaigrette

  • 15 large muscadine grapes, seeds and skins removed

  • 2 tablespoons Dijon mustard

  • ½ teaspoon sea salt

  • 2 tablespoons champagne vinegar

  • ½ cup canola oil

Emulsify ingredients together until smooth using an immersion blender.

RecipesCarly Demler