Fried Okra Salad Yum Recipes

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.

OKRA SALAD

Steps:

• In a small bowl, whisk together the vinegar, salt, pepper, parsley, and garlic. Drizzle in the olive oil in a thin stream, whisking constantly, until it is completely emulsified. Stir in the onion and Tabasco.
• In a large saucepan, bring a generous amount of water to the boil. Plunge in the okra and cook for 3 minutes. Drain and pat dry with paper towels.
• In a large heavy skillet, heat the olive oil over medium-high heat. Toss in the okra and sear it, tossing frequently, for about 1 1/2 minutes, or until golden. Set aside for 5 minutes to cool.
• Arrange the lettuce leaves in a large serving bowl and scatter the okra on top. Pour the dressing over, toss together and scatter the red pepper julienne on top.

PAN-FRIED OKRA

Steps:

• Wash the okra, and place aside, leaving the okra slightly wet. Cut the okra crosswise into 1/2-inch pieces and place in a large bowl. Season the okra with the salt, adding more to taste.
• Pour the cornmeal over the okra. Using both hands, firmly grip the bowl, and shake it until all the okra pieces are coated. If too dry, add a little water, 1 tablespoon at a time, and, if needed, more cornmeal can be added. Lightly press the okra with your hands, making sure that the cornmeal sticks to the okra. Toss the okra again. All the pieces should be coated evenly, with a light layer of cornmeal - but the okra shouldn't be obscured.
• In a large cast-iron skillet, heat the oil over medium-high. You can determine if the oil is ready by dropping a pinch of cornmeal into it; the oil should sizzle, but not smoke. (If it's not hot enough, the okra will soak up the oil.)
• Once the oil is ready, working in two batches to avoid crowding, drop half the okra into the hot oil and cook it, stirring occasionally, for about 5 minutes, until golden and crisp. Using a slotted spoon or spider, remove the okra to a plate covered with a paper towel to drain excess oil. Repeat with remaining okra, and serve immediately.

SOUTHERN FRIED OKRA

Steps:

• Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.