Best 7 Fried Okra Salad Recipes

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**Fried Okra Salad: A Southern Classic with a Twist**

Crispy fried okra, juicy tomatoes, and crunchy cucumbers come together in this delightful Southern-inspired salad. It's a perfect side dish for summer cookouts, potlucks, or any gathering. The tangy dressing, made with vinegar, sugar, and a hint of mustard, adds a refreshing touch to the savory fried okra. This salad is not only delicious but also incredibly easy to make. With just a few simple ingredients and a little bit of time, you can whip up this tasty dish that is sure to be a hit. Try it out today and experience the perfect blend of flavors and textures in every bite.

**Additional Recipes Featured in the Article:**

* **Air Fryer Okra:** If you're looking for a healthier alternative to fried okra, try this air fryer version. It uses less oil and still results in crispy, golden-brown okra.
* **Okra and Tomatoes:** This classic Southern dish combines okra and tomatoes in a simple but flavorful stew. It's perfect for a quick and easy weeknight meal.
* **Fried Green Tomatoes with Okra:** This unique combination of fried green tomatoes and okra is sure to turn heads at your next party. Serve it with your favorite dipping sauce for a fun and tasty appetizer.
* **Okra Gumbo:** This hearty gumbo is packed with okra, shrimp, chicken, and vegetables. It's a delicious and filling meal that's perfect for a cold winter day.

Here are our top 7 tried and tested recipes!

FRIED OKRA SALAD



Fried Okra Salad image

A great summer salad. Whenever I make it, everyone wants the recipe. This salad will be the best and crispiest if everything is prepared at the last minute.

Provided by Becky

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 8

2 slices bacon
2 (10 ounce) packages breaded frozen okra
⅓ cup chopped tomato
2 tablespoons chopped green onion
2 tablespoons chopped green bell pepper
½ cup vegetable oil
½ cup white sugar
¼ cup distilled white vinegar

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  • Cook and stir okra in the same skillet used for bacon until tender and browned, 10 to 15 minutes. Remove and drain on paper towels.
  • Combine bacon, okra, tomato, green onion, and green bell pepper in a bowl.
  • Whisk oil, sugar, and vinegar together in a microwave-safe bowl. Heat in microwave on high for 1 minute, stirring every 10 seconds, until dressing is boiling and sugar is dissolved. Pour over vegetables right before serving; toss to coat.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 22.1 g, Cholesterol 3.3 mg, Fat 19.7 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 76.5 mg, Sugar 19.3 g

CRISPY FRIED OKRA SALAD



Crispy Fried Okra Salad image

A great crispy fried okra salad. Good for taking to a pot-luck dinner or as a great side dish for a homecooked meal!

Provided by Catherine Alaniz-Simonds

Categories     Salad     Vegetable Salad Recipes

Time 28m

Yield 6

Number Of Ingredients 6

1 pound bacon
1 (24 ounce) bag frozen breaded okra
3 large tomatoes, diced
1 red onion, diced
1 pinch garlic salt to taste
salt and ground black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into a large bowl.
  • Heat 1/2 inch of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry okra in the hot oil, turning often, until golden brown, 3 to 4 minutes. Drain on paper towels. Add to bacon in the bowl.
  • Toss tomatoes, red onion, garlic salt, salt, and pepper together in a separate bowl. Stir into the bacon and okra mixture.

Nutrition Facts : Calories 373.9 calories, Carbohydrate 23.5 g, Cholesterol 29.9 mg, Fat 26 g, Fiber 4.2 g, Protein 13.1 g, SaturatedFat 5.5 g, Sodium 810.5 mg, Sugar 3.2 g

FRIED OKRA SALAD



Fried Okra Salad image

Provided by Emeril Lagasse

Categories     side-dish

Time 52m

Yield 4 servings

Number Of Ingredients 29

1/4 cup buttermilk
2 teaspoons Essence or other Creole seasoning, divided, recipe follows
1 cup solid vegetable shortening or oil, for frying
1 egg
1 tablespoon hot sauce
4 cups frisee
16 okra pods, washed and cut into bite-sized rounds
Salt
1/4 cup all-purpose flour
Freshly ground black pepper
1 cup sliced smoked mozzarella
1/4 cup yellow cornmeal
Warm Andouille Dressing, recipe follows
1 tablespoon dried oregano
1 tablespoon cayenne pepper
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
4 ounces finely chopped andouille sausage
1 tablespoon minced shallots
1 tablespoon minced garlic
3/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
4 turns freshly ground black pepper

Steps:

  • 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.
  • In another bowl, combine the flour, cornmeal, and 1 teaspoon of Essence.
  • 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.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.
  • 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.

FRIED OKRA AND POTATO SALAD



Fried Okra and Potato Salad image

Categories     Salad     Potato     Side     Fry     Steam     Vegetarian     Quick & Easy     Mayonnaise     Cornmeal     Summer     Honey     Okra     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8

2 pounds boiling potatoes (preferably yellow-fleshed), quartered lengthwise and cut crosswise into 3/4-inch pieces
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick rounds
1/2 cup cornmeal
vegetable oil for deep-frying
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons honey
3/4 cup mayonnaise
1 tomato, seeded and chopped coarse

Steps:

  • In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In another bowl toss the okra with the cornmeal and salt and pepper to taste, transfer the mixture to a sieve, and shake off the excess cornmeal. In a deep skillet heat 1 inch of the oil to 375°F., in it fry the okra, stirring, for 2 minutes, or until it is golden, and transfer it to paper towels to drain. In a small bowl whisk together the vinegar, the honey, the mayonnaise, 1 tablespoon water, and salt and pepper to taste. Add the dressing to the potatoes with the okra and the tomato and combine the salad well.

CORN AND TOMATO SALAD WITH FRIED OKRA CROUTONS



Corn and Tomato Salad With Fried Okra Croutons image

THIS IS SOOOO GOOD! Everyone who likes tomatoes, corn, or fried okra needs to try this. And especially if its in season! Food and Wine's BEST of the BEST From The Rustic Table by Constance Snow "Southerners are known for their ability to turn a blind eye to the unpleasantries of life, so if something seems to ugly and slimy to eat, we jsut ignore the baster aspects, cover it with cornmeal, and throw it into a sizzling iron skillet. Thus okra, on of nature's most imperfect foods, is transformed into ethereal little crisps that even a Yankee could love. Good old "fried okry" is great on its own (as a traditional side dish or offbeat cocktail snack), but it also adds an extra layer of texture and flavor to the simplest garden salads. Here fresh sweet corn and vine riepened tomatoes are essential, so save this one for a cool meal in midsummer when vegetables are at their best." You can also use pre-packaged okra as well.

Provided by College Girl

Categories     Corn

Time 25m

Yield 6 starter servings, 4-6 serving(s)

Number Of Ingredients 15

4 cups corn, fresh kernels
2 tomatoes, large seeded and chopped
2 scallions, thinkly sliced (white and green parts)
2 tablespoons minced fresh flat-leaf parsley
1/2 teaspoon sugar
salt
2 teaspoons cider vinegar
2 tablespoons olive oil
1/2 teaspoon thyme, fresh or 1/2 teaspoon a pinch thyme, dried
fresh ground black pepper
1/2 cup cornmeal
1 teaspoon salt
fresh ground black pepper
1 lb okra, fresh cut into 1/4-inch rounds
frying oil

Steps:

  • Place the corn kernels in a microwave-safe bowl, and microwave on high power for 1 minute: stir, and microwave just until crisp-tender, up to 1 minute longer. Toss the corn in a mixing bowl with the tomatoes, scallions, and parsley.
  • Whisk the sugar and 1/4 tsp salt with the vinegar in a small bowl until dissolved. Then whisk in the olive oil and thyme leaves until the dressing is thick and well blended. Pour the dressing over the salad, tossing to coat it well. Season with pepper, and additional salt if needed. Set the salad aside to allow the flavors to mellow while you fry the okra.
  • Combine the cornmeal, salt, and pepper to taste in a bowl, and toss the okra slices in the mixture. Warm 1/3 inch of oil in a large skillet, preferably cast iron, over medium-high heat.
  • Drop a cornmeal-coated okra slice into the hot oil to test the temperature. When it sizzles energetically, add half of the remaining okra, without crowding. Fry until ver crisp and lightly browned, about 5 minutes. Remove them with a slotted spatula and place them on paper towels to drain. Repeat with the second batch.
  • Just before serving, taste the salad and adjust the seasonings if needed. Top each dish of salad with a generous mound of fried okra.

FRIED OKRA SALAD



Fried Okra Salad image

I first had this at a sunday school dinner. Someone brought this for our yearly soup supper and we emptied the bowl. I think it is the oddest combination of ingredients to get something that tastes really good. If you like fried okra, give this a try.

Provided by foxysnana

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) package frozen breaded okra
8 slices bacon, fried crisp and crumbled
4 green onions, chopped with the tops (green)
1 medium tomatoes, chopped
1/4 cup vegetable oil
1/4 cup sugar
2 tablespoons white vinegar

Steps:

  • Fry bacon, drain.
  • Cook okra until heated through in the same pan, drain.
  • Put okra, crumbled bacon, chopped green onions, and diced tomato in a bowl.
  • Mix dressing ingredients well and pour over okra mixture.
  • Toss to coat and serve.

FRIED OKRA SALAD



Fried Okra Salad image

Easy and good as a salad or side dish. The onions and peppers are raw in this dish. If you want them cooked microwave them a few minutes or stir fry them in oil and drain before hand.

Provided by Patsy Weaver

Categories     Other Salads

Time 45m

Number Of Ingredients 10

8 slice bacon, cooked
2 or 3 c cooking oil
1 1/2 c cornmeal for coating (maybe less)
1/8 tsp salt
1/8 tsp black pepper
4 c okra/ sliced across
1/2 c onion, chopped
1/2 c bell pepper, chopped
2 c tomatoes, chopped
italian dressing, sprinkles (optional)

Steps:

  • 1. Fry bacon and drain on a paper towel. Set aside. Mix cornmeal, salt and pepper in a closeable bag. Put oil in frying pan and start heating while you shake the okra in the bag with cornmeal mixture. Test to see if oil is hot enought by drop a slice of okra in the oil. If it starts cooking quickly and floats to the top then it probably is hot. When oil is place some okra in oil and cook until lightly brown. Continue until you have cooked all the okra. Lift okra out with a spoon that has holes in it and drain cooked okra on paper towel. Mix okra, onion and peppers together and sprinkle bacon on top and serve.
  • 2. You can double this recipe. If you like a little extra kick sprinkle a few drops of Italian dressing over your salad.

Tips:

  • Choose young, tender okra pods for the best flavor and texture.
  • Soak the okra in cold water for 30 minutes before frying to help reduce the sliminess.
  • Use a light touch when frying the okra to avoid overcooking it.
  • Season the okra with your favorite spices and herbs while it is still hot.
  • For a crispy salad, serve the okra immediately after frying.
  • For a more flavorful salad, marinate the okra in a vinaigrette dressing for at least 30 minutes before serving.
  • Add other vegetables to the salad, such as tomatoes, cucumbers, or corn, for a more colorful and nutritious dish.

Conclusion:

Fried okra salad is a delicious and easy-to-make dish that is perfect for a summer meal. The crispy okra and tangy dressing are a refreshing combination that will please everyone at your table. So next time you are looking for a new salad recipe, give this one a try!

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