Fried Okra Salad

  0.0 – 0 reviews  • Salad Recipes
Level: Easy
Total: 52 min
Prep: 20 min
Inactive: 30 min
Cook: 2 min
Yield: 4 servings
Level: Easy
Total: 52 min
Prep: 20 min
Inactive: 30 min
Cook: 2 min
Yield: 4 servings

Ingredients

  1. 1/4 cup buttermilk
  2. 2 teaspoons Essence or other Creole seasoning, divided, recipe follows
  3. 1 cup solid vegetable shortening or oil, for frying
  4. 1 egg
  5. 1 tablespoon hot sauce
  6. 4 cups frisee
  7. 16 okra pods, washed and cut into bite-sized rounds
  8. Salt
  9. 1/4 cup all-purpose flour
  10. Freshly ground black pepper
  11. 1 cup sliced smoked mozzarella
  12. 1/4 cup yellow cornmeal
  13. Warm Andouille Dressing, recipe follows
  14. 1 tablespoon dried oregano
  15. 1 tablespoon cayenne pepper
  16. 1 tablespoon dried thyme
  17. 2 1/2 tablespoons paprika
  18. 2 tablespoons salt
  19. 2 tablespoons garlic powder
  20. 1 tablespoon black pepper
  21. 1 tablespoon onion powder
  22. 4 ounces finely chopped andouille sausage
  23. 1 tablespoon minced shallots
  24. 1 tablespoon minced garlic
  25. 3/4 cup olive oil
  26. 2 tablespoons balsamic vinegar
  27. 1 teaspoon sugar
  28. 1/2 teaspoon salt
  29. 4 turns freshly ground black pepper

Instructions

  1. 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.
  2. In another bowl, combine the flour, cornmeal, and 1 teaspoon of Essence.
  3. 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.
  4. Combine all ingredients thoroughly.
  5. Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch
  6. Published by William Morrow, 1993.
  7. 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.

 

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