Cornmeal Fried Okra Tomatillos and Tomatoes

Ingredients

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

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