Cornmeal-Fried Okra, Tomatillos And Tomatoes

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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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