Best 4 Crispy Fried Okra Salad Recipes
Indulge in the Southern charm of crispy fried okra, a delightful dish that tantalizes taste buds with its unique texture and irresistible flavor. This classic recipe transforms humble okra into a crispy, golden-brown delicacy, while the accompanying salad adds a refreshing balance with its vibrant colors and tangy dressing. Discover the secrets to achieving perfectly crispy okra, from selecting the right okra to mastering the art of frying. Elevate your culinary skills with this easy-to-follow recipe, perfect for both everyday meals and special occasions. Whether you prefer traditional Southern-style okra or a more modern twist with a tangy dipping sauce, this article has it all. Get ready to embark on a culinary journey that will leave you craving more of this crispy fried okra salad.
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FRIED OKRA
Is it really a Southern feast without a plate of fried okra? In the warm months, this classic dish can be found at barbecue joints, meat-and-threes, and backyard cookouts throughout the South. There are many ways to prepare okra-it can be skewered, charred, grilled, or sautéed-but the most popular and traditional Southern method to give it a quick cornmeal dredge and fry it.The recipe is simple and straightforward. All you'll need is fresh okra, salt, cornmeal, and canola oil to pull off this stellar side. Southerners know that fried okra doesn't require much dressing up-when you try to get fancy, you run the risk of losing the true spirit of the dish. The process of frying okra may be simple, but the result is utter perfection-gorgeous, golden-brown nuggets of soft-on-the-inside, crunchy-on-the-outside okra. This fried favorite is also a great way to convince the kids to eat their vegetables. Don't let the summer pass by without making this dish at least once.
Provided by Southern Living Editors
Categories Okra
Time 52m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Cut off and discard tip and stem ends of okra; cut okra crosswise into 1/2-inch-thick slices. Place in a large bowl.
- Combine 3 qt. water and salt; pour over okra. Soak 30 minutes; drain, rinse well, and drain again. Dredge okra, in batches, in cornmeal.
- Pour oil to a depth of 2 inches into a Dutch oven; heat to 375ºF. Fry okra, in batches, 4 minutes or until golden. Drain on paper towels. Serve immediately.
FRIED OKRA SALAD
Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a small saucepan, cook oil, sugar, and vinegar over medium heat, stirring until sugar dissolves. In a large bowl, combine fried okra and remaining 4 ingredients. Pour vinegar mixture over okra mixture, tossing gently to coat. Serve immediately.
CRISPY OKRA SALAD
Steps:
- In small mixing bowl, stir together onion, tomato, and cilantro. Refrigerate until ready to use.
- In wide, 4-inch-deep heavy pot over moderate heat, heat 1 1/2 to 2 inches oil until deep-fat thermometer registers 350°F. Fry okra in batches (returning oil to 350°F between batches) until golden brown, about 5 to 7 minutes. Transfer fried okra to paper towels to drain.
- In large mixing bowl, combine okra, onion-tomato mixture, lemon juice, salt, and chaat masala. Toss gently and serve immediately.
FRIED OKRA
A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.
Provided by Linda Martin
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 29 g, Cholesterol 46.5 mg, Fat 29.2 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 167.3 mg, Sugar 1.4 g
Tips:
- Choose fresh, young okra pods for the best flavor and texture.
- Soak the okra in cold water for 30 minutes before frying to help reduce the sliminess.
- Coat the okra in a flavorful batter before frying, such as a mixture of flour, cornmeal, and spices.
- Fry the okra in hot oil until golden brown and crispy.
- Drain the okra on paper towels to remove excess oil.
- Serve the okra salad warm or at room temperature.
Conclusion:
Crispy fried okra salad is a delicious and easy-to-make side dish that is perfect for summer gatherings. The okra is coated in a flavorful batter and fried until golden brown and crispy, then tossed with a tangy dressing. This salad is sure to be a crowd-pleaser, and it is also a great way to get your daily dose of vegetables.
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