Cornmeal-Fried Okra, Tomatillos and Tomatoes

• FAST
• VEGETARIAN

Ingredients

1. 1 cup coarse yellow cornmeal, preferably stone-ground
2. 1/2 cup all-purpose flour
3. 1 1/2 teaspoons cayenne pepper
4. Coarse salt
5. 1 cup buttermilk
6. 1 large egg, beaten
7. 1 pound young okra, trimmed
8. 1/2 pound cherry tomatoes, halved through the stem end
9. 1/2 pound large tomatillos, husked and cut into 1-inch wedges
10. 2 cups vegetable oil, for frying
11. Hot sauce, for serving

1. In a large resealable plastic bag, combine the cornmeal, flour, cayenne and 2 teaspoons of salt. In a large, shallow bowl, whisk the buttermilk with the egg.
2. Dip the okra in the egg and, using a slotted spoon, transfer it to the plastic bag. Shake to coat completely; transfer the okra to a large plate. Repeat with the cherry tomatoes and then the tomatillos.
3. Heat the oil in a large cast-iron skillet until shimmering. Fry the okra over moderately high heat, turning occasionally, until golden and crisp, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Reheat the oil and fry the cherry tomatoes until golden and crisp, 2 to 3 minutes. Drain on paper towels. Reheat the oil and fry the tomatillos, then drain. Gently toss the fried vegetables, season with salt and serve hot, with hot sauce on the side.