See more

Fried Okra Salad

Southern Living JULY 2004

  • Yield: Makes 6 servings


  • 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


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.


Go to Full Version of

Fried Okra Salad Recipe