Fried Okra Salad

Southern Living
Fried Okra Salad Recipe
Makes 6 servings


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1 1/2 cups self-rising yellow cornmeal
1 teaspoon salt
1 pound 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
3 bacon slices, cooked and crumbled


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.

Created date

June 2004

Nutritional Information