Best Fried Okra Salad Recipes

FRIED OKRA SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Cook and stir okra in the same skillet used for bacon until tender and browned, 10 to 15 minutes. Remove and drain on paper towels.
• Combine bacon, okra, tomato, green onion, and green bell pepper in a bowl.
• Whisk oil, sugar, and vinegar together in a microwave-safe bowl. Heat in microwave on high for 1 minute, stirring every 10 seconds, until dressing is boiling and sugar is dissolved. Pour over vegetables right before serving; toss to coat.

CRISPY FRIED OKRA SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into a large bowl.
• Heat 1/2 inch of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry okra in the hot oil, turning often, until golden brown, 3 to 4 minutes. Drain on paper towels. Add to bacon in the bowl.
• Toss tomatoes, red onion, garlic salt, salt, and pepper together in a separate bowl. Stir into the bacon and okra mixture.

FRIED OKRA SALAD -- YUM!

Steps:

• 1. Fry okra and drain on paper towel. When cooled slightly, combine with next four ingredients.
• 2. Add dressing, salt and pepper. Toss gently to coat.
• 3. Best served right away.

FRIED OKRA SALAD

Steps:

• Beat together the buttermilk, egg and hot sauce in a small bowl. Add the okra and turn to coat evenly. Let sit for 30 minutes.
• In another bowl, combine the flour, cornmeal, and 1 teaspoon of Essence.
• Dredge the okra in the flour mixture and heat the shortening in a skillet, if using, otherwise heat oil in a deep-fryer or Dutch oven to 360 degrees F. When it is hot, place the okra in the oil and fry, turning once, for about 2 minutes, or until lightly golden. Drain on paper towels. Sprinkle the okra with the remaining 1 teaspoon of Essence. Divide the frisee among 4 salad plates, season with salt and pepper, to taste, top each with okra, smoked mozzarella and drizzle with dressing. Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.
• Heat a medium dry skillet over high heat. Add the andouille and saute for 1 1/2 minutes. Add the shallots and garlic and saute for 1 minute. Add the oil and vinegar, cook for 1 minute, and remove from the heat. Stir in the sugar, salt, and pepper. Serve immediately. Refrigerate any remaining dressing.

CORN AND TOMATO SALAD WITH FRIED OKRA CROUTONS

Steps:

• Place the corn kernels in a microwave-safe bowl, and microwave on high power for 1 minute: stir, and microwave just until crisp-tender, up to 1 minute longer. Toss the corn in a mixing bowl with the tomatoes, scallions, and parsley.
• Whisk the sugar and 1/4 tsp salt with the vinegar in a small bowl until dissolved. Then whisk in the olive oil and thyme leaves until the dressing is thick and well blended. Pour the dressing over the salad, tossing to coat it well. Season with pepper, and additional salt if needed. Set the salad aside to allow the flavors to mellow while you fry the okra.
• Combine the cornmeal, salt, and pepper to taste in a bowl, and toss the okra slices in the mixture. Warm 1/3 inch of oil in a large skillet, preferably cast iron, over medium-high heat.
• Drop a cornmeal-coated okra slice into the hot oil to test the temperature. When it sizzles energetically, add half of the remaining okra, without crowding. Fry until ver crisp and lightly browned, about 5 minutes. Remove them with a slotted spatula and place them on paper towels to drain. Repeat with the second batch.
• Just before serving, taste the salad and adjust the seasonings if needed. Top each dish of salad with a generous mound of fried okra.

FRIED OKRA AND POTATO SALAD

Steps:

• In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In another bowl toss the okra with the cornmeal and salt and pepper to taste, transfer the mixture to a sieve, and shake off the excess cornmeal. In a deep skillet heat 1 inch of the oil to 375°F., in it fry the okra, stirring, for 2 minutes, or until it is golden, and transfer it to paper towels to drain. In a small bowl whisk together the vinegar, the honey, the mayonnaise, 1 tablespoon water, and salt and pepper to taste. Add the dressing to the potatoes with the okra and the tomato and combine the salad well.

FRIED OKRA SALAD

Steps:

• Fry bacon, drain.
• Cook okra until heated through in the same pan, drain.
• Put okra, crumbled bacon, chopped green onions, and diced tomato in a bowl.
• Mix dressing ingredients well and pour over okra mixture.
• Toss to coat and serve.

CORN, CRANBERRY BEAN, AND FRIED-OKRA SALAD

Steps:

• Make the vinaigrette: Whisk togethervinegar and mustard in a mediumbowl. Pour in olive oil in a slow, steadystream, whisking constantly until emulsified.Season with salt and pepper.
• Make the salad: Place beans in a mediumsaucepan; cover with water. Bringto a boil. Reduce heat, and simmer untilbeans are tender, about 15 minutes.Season water generously with salt.Using a slotted spoon, transfer beansto vinaigrette. Toss to coat. Let cool.
• Meanwhile, return water to a boil.Add corn, and cook until tender, 6 to 7minutes. Transfer to a plate, and letstand until cool enough to handle.Using a serrated knife, remove kernels.Transfer to beans, and toss.
• Heat 1/2 inch vegetable oil in a heavy-bottomed skillet over medium heat. Whisk together cornmeal and flour in a medium bowl. Rinse okra in a colander under running water to dampen. Working in batches, toss okra in cornmeal mixture to coat, andadd to skillet. (Check to make sure oil is hot enough by tossing a pinch of cornmeal into the pan. If the cornmeal sizzles, the oil is ready.) Fry okrauntil golden, about 2 1/2 minutes per side (reduce heat if okra darkens too quickly). Using a slotted spoon, transfer okra to a paper-towel-lined plate.Season with salt and pepper.
• Arrange lamb's quarter, spinach, andbasil on a platter. Spoon corn and cranberrybeans on top. Add fried okra.

CORN, CRANBERRY BEAN, AND FRIED-OKRA SALAD

Steps:

• Vinaigrette: 1. Whisk together vinegar and mustard in a medium bowl. 2. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. 3. Season with salt and pepper. Salad: 1. Place beans in a medium saucepan; cover with water. Bring to a boil, reduce heat, and simmer until beans are tender, about 15 minutes. Season water generously with salt. Using a slotted spoon, transfer beans to vinaigrette. Toss to coat. Let cool. 2. Return water to a boil. Add corn, and cook until tender, 6 to 7 minutes. Drain corn. When cool enough to handle, remove kernels. Add to beans, and toss. 3. Heat 1/2 inch vegetable oil in a heavy-bottomed pan over medium heat. 4. Whisk together cornmeal and flour in a medium bowl. 5. Rinse okra in a colander under running water to dampen. Toss okra in cornmeal mixture to coat, 6. Add coated okra to skillet. (oil is hot enough if a pinch of cornmeal sizzles in pan) Fry okra until golden, about 2 1/2 minutes per side. Drain okra on a paper-towel-lined plate. Season with salt and pepper. 7. Arrange lamb's quarter, spinach, and basil on a platter. Distribute corn and cranberry beans on top. Top with fried okra.

FRIED OKRA SALAD

Steps:

• Combine all of the ingredients in a bowl and whisk for 2 to 3 minutes to blend. Or put the ingredients in a jar fitted with a lid and shake vigorously for 15 seconds. Refrigerate for at least 1 hour before serving. The dressing will keep for several days in the refrigerator. Beat together the buttermilk and egg in a small bowl. Add 2 teaspoons of the rub and stir to blend. In another bowl, combine the flour, cornmeal, and 1 teaspoon of the rub Dredge the okra in the flour mixture and heat the shortening in a skillet. When it is hot, place the okra, split side down, in the oil amd fry, turning once, for about 2 minutes, or until lightly golden. Drain on paper towels. sprinkle the okra with the remaining 1 teaspoon of rub. Divide the greens into 4 equal portions. Top each with okra and drizzle with dressing. Serve immediately. From LOUISIANA REAL & RUSTIC by Emeril Lagasse Copyright 1996 By Emeril Lagasse Permission by William Morrow & Company, Inc. New York

FRIED OKRA SALAD

Steps:

• Fry okra according to package direction. Cool to room temperature.
• When okra is room temperature, gently stir in green onion, bell pepper, tomatoes and bacon.
• In separate bowl, mix together sugar, vegetable oil and vinegar until well blended.
• Pour dressing over okra mixture and gently toss to coat.
• Chill to allow flavors to blend.
• I don't salt my recipes, but feel free to add salt, if needed to taste.

FRIED OKRA SALAD

Steps:

• Cook okra as directed on package; set aside.
• Mix dressing, onions and pepper.
• Divide greens and tomatoes evenly between six salad plates; sprinkle with okra. Drizzle with dressing mixture.

FRIED OKRA SALAD

Steps:

• 1. Fry bacon and drain on a paper towel. Set aside. Mix cornmeal, salt and pepper in a closeable bag. Put oil in frying pan and start heating while you shake the okra in the bag with cornmeal mixture. Test to see if oil is hot enought by drop a slice of okra in the oil. If it starts cooking quickly and floats to the top then it probably is hot. When oil is place some okra in oil and cook until lightly brown. Continue until you have cooked all the okra. Lift okra out with a spoon that has holes in it and drain cooked okra on paper towel. Mix okra, onion and peppers together and sprinkle bacon on top and serve.
• 2. You can double this recipe. If you like a little extra kick sprinkle a few drops of Italian dressing over your salad.