Fried Okra Salad

Recipe from Southern Living

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Ingredients

  • 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
  • Lemon Dressing
  • 3 bacon slices, cooked and crumbled

Preparation

  1. Combine cornmeal and salt. Dip okra in buttermilk; dredge in cornmeal mixture.
  2. 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.
  3. 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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