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Fried Okra Salad

Course: Salad
Keyword: okra
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