Southern chef Bob Carter serves these treats at his new Mt. Pleasant, SC, restaurant Carter's Kitchen. Tomato aioli lends a bright punch to crispy okra, which is a regional staple.

Serves 2 to 4 as a snack


  • 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


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.


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