The Pioneer Woman Tasty Kitchen
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Fried Okra Salad

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Level: Easy

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Description

Okra and I have had a lifelong love-hate relationship, and, until recently, hate always won. I’ve finally learned to sort of love it with Fried Okra Salad.

Ingredients

  • 1 pound Okra, Cut Into 1/2-inch Pieces
  • ½ cups Buttermilk
  • 4 slices Thick Cut Bacon
  • 1 Tablespoon Flour
  • 2 Tablespoons Cornstarch
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Ground Black Pepper
  • Oil, For Frying
  • ¼ cups Chopped Red Bell Pepper
  • ¼ cups Chopped Yellow Bell Pepper
  • ¼ cups Chopped Green Bell Pepper
  • ½ cups Red Onion, Diced
  • 12  Grape Or Cherry Tomatoes, Halved
  • 1 teaspoon High Quality Balsamic Vinegar
  • 2  Spring Onions, Cut Into Small Pieces

Preparation

Combine okra and buttermilk in bowl. Let soak for 15 minutes. Drain buttermilk.

In large skillet over medium heat, cook bacon. When done to your liking, remove and drain on paper towels. Reserve bacon fat in skillet.

Combine flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt and pepper. Dredge okra in flour mixture. Make sure all sides of okra are evenly coated.

Add enough oil to the bacon fat to have enough to fry okra. The amount of oil is up to you. To pan-fry the okra, you will need about 1/4-inch depth. For more of a deep fry, you will need about 1/2 to 3/4 inch depth. When oil is hot, add okra. Don’t disturb the okra for 2–3 minutes. You want to make sure each side gets a golden crust but that it does not burn. Flip okra pieces to other sides and follow the same procedure. When okra is fully cooked, remove from oil and drain on paper towels.

Add bell peppers, onions, and tomatoes to a large bowl, and stir well to combine. Add okra and stir. Take care stirring in the okra, because it’s easy for the coating to fall off.

Portion into serving bowls. Drizzle with balsamic vinegar and top with spring onions.

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