Photo: Rick McKee

Serves 2 to 4 as a snack

Ingredients

Okra:

• 1 cup flour
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder
• 20 pieces whole, fresh okra, cut in half lengthwise
• 1 cup buttermilk
• Corn or canola oil, for frying

Tomato aioli:

• ¼ cup brandy
• ½ cup ketchup
• ½ cup plus 1 Tbsp. mayonnaise
• 1/2 tsp. tarragon, chopped

Directions

Make the aioli: In a small saucepan over medium heat, reduce the brandy by half, about 5 to 10 minutes. Stir in the ketchup. Remove the mixture from the heat and cool to room temperature. In a small bowl mix together the ketchup mixture with the mayonnaise and tarragon. Place the mixture in the refrigerator to cool for 1 hour.

In a medium-sized bowl, mix together the flour, salt, black pepper and garlic powder. Place the buttermilk in a separate medium-sized bowl next to the flour. Dip the okra in buttermilk, then immediately dredge into the seasoned flour. Shake off any excess flour.

Fry in a deep fryer (such as a FryDaddy) at 350° for 2 to 3 minutes.