Fried Okra Salad
Servings: 0
Ingredients
- 1 1/2 cups self-rising yellow cornmeal
- 1 teaspoon salt
- 1 lb. fresh okra
- 1 1/2 cups buttermilk
- Peanut oil
- 1 head Bibb lettuce
- 1 large tomato chopped (about 1 cup)
- 1 medium-size sweet onion thinly sliced (about 3/4 cup)
- 1 medium-size green bell pepper chopped
- Lemon Dressing
- 3 bacon slices cooked and crumbled
Instructions
- Combine cornmeal and salt. Dip okra in buttermilk; dredge in cornmeal mixture. Pour peanut oil to a depth of 2 inches into a Dutch oven or deep cast-iron skillet; heat to 375°. Fry okra, in batches, 2 minutes or until golden, turning once. Drain on a wire rack over paper towels. Arrange lettuce leaves on a serving platter; top with tomato, onion slices, and bell pepper. Add Lemon Dressing, tossing to coat. Top with fried okra, and sprinkle with crumbled bacon. Serve immediately.
- Notes:
- LEMON DRESSING
- 1/4 cup fresh lemon juice
- 3 tablespoons chopped fresh basil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/4 cup olive oil
- Combine first 5 ingredients in a bowl. Add oil, whisking until combined.
Notes
Variation:
Okra Panzanella
Southern Living, JULY 2010 Toss together Buttermilk Fried Okra, coarsely chopped tomatoes, diced red onion, chopped fresh basil, and red wine vinaigrette. Serve immediately. Recipe By: Southern Living
JULY 2004
Serving Size: 6
Southern Living, JULY 2010 Toss together Buttermilk Fried Okra, coarsely chopped tomatoes, diced red onion, chopped fresh basil, and red wine vinaigrette. Serve immediately. Recipe By: Southern Living
JULY 2004
Serving Size: 6
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