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.
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I have avoided okra all my life, but this week the CSA box contained the dreaded vegetable. It's a hot summer here in Salt Lake, so the salad seemed like the best option. I will definitely make it again -- a great combination of flavors and textures. Left out green pepper and used cold diced ham instead of bacon. Thank you for a keeper recipe and introduction to the South's favorite vegetable.
It was great! I fixed it for my mom and aunt. It was yummy. I did not have any buttermilk so I dipped it in an egg and a milk mixture, then dredged it in cornmeal.
I had some leftover corn on the cob, so I cut it off and diced about 1/2 tsp of jalapeno pepper in the corn with a tsp. sugar, warmed it up and layered it on the bed of lettuce to give the salad some additional color. Yum
I would do this again and again. So many ways to fix it.
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