Fried Okra with Black-Eyed Pea Relish

Name: Fried Okra with Black-Eyed Pea Relish
Yield: Serves 4
Cuisine: Georgian
Ingredients: ½ red bell pepper, diced; 2 (15.5-ounce) cans black-eyed peas, drained and rinsed; 2 tablespoons olive oil; ¼ teaspoon freshly ground black pepper; ¾ teaspoon pure kosher salt, or more to taste; 1 teaspoon agave nectar or honey; 1 teaspoon agave nectar or honey; Juice of 1 lemon; Pure kosher salt; 1 pound frozen cornmeal-breaded okra (do not thaw); Vegetable oil; 1 to 2 chipotle chiles in adobo, finely minced; ⅓ cup good-quality mayonnaise; 2 tablespoons chopped fresh basil or parsley, or a combination; 2 tablespoons chopped fresh basil or parsley, or a combination; ½ red onion, diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

I love how the lemon vinaigrette and the chipotle mayonnaise mingle on the plate as the meal progresses. The contrasting textures of crisp, very lightly breaded okra and creamy little black-eyed peas make for a fun combination.

Ingredients

For the black-eyed peas

Juice of 1 lemon
1 teaspoon agave nectar or honey

Asia
Georgia
Preserve
Vegetarian
Gluten-free
Summer

Method

Make the black-eyed peas: In a large bowl, whisk together the lemon juice, agave nectar, salt, pepper, and oil. Add the remaining ingredients and toss to combine. Set aside.

Make the sauce: In a small bowl, stir together the mayonnaise and chiles. Set aside.

Make the okra: In a large skillet, heat ½ inch oil over medium-high heat until i