Fried okra is a classic dish from southern American cuisine. While they are delicious, they are high in calories due to the deep fried batter that surrounds the okra. Add some balance to fried okra but combining it with a fresh salad. I came back from the farmer’s market yesterday with a variety of locally grown salad greens like mizuna and oak tree. Mizuna is one of my favorite greens with a slight peppery taste to them. If these are not available in your area, replace with any lettuce of your choice.
Fried Okra Salad
Prep Time: 20 minutes
Cook Time: 10 minutes
- 1 cup buttermilk
- 1 egg
- large pinch of salt
- 3/4 cup all purpose flour
- 3/4 cup cornmeal
- 1 tablespoon dried chives
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 8 oz. okra, cut into 1/2″ pieces
Salad Ingredients (for two):
- 1 cup purple mizuna, firmly packed
- 1/2 a head oak tree lettuce, chopped
- 1/2 cup chopped sweet pea shoots
- 1 chopped tomato
- 3 tablespoons lemon basil pesto
- 1/3 cup black pepper mayonnaise
In a bowl, combine buttermilk and egg. Add the pinch of salt and beat well until thoroughly combined.
In a large bowl combine flour, cornmeal, herbs and spices. Mix well until thoroughly combined.
Heat a deep pot with enough oil for deep frying.
Put okra pieces in the buttermilk combination. Remove a few at a time and toss in the flour mix.
Add to the hot oil and fry until golden brown on all sides. Drain on paper towels.
To make dressing, combine pesto and mayonnaise. Whisk until thoroughly combined.
To make salad, toss all greens and tomato in a large bowl. Toss well. Add a few tablespoons of the dressing. Toss well. Add more, if desired.
Add the fried okra on top.
Crispy crunchy fried okra is balanced with a healthy green salad.