Fried Okra Salad
Crispy, golden fried okra meets the fresh crunch of mixed greens in this irresistible Fried Okra Salad, a southern-inspired dish that’s perfect for any occasion. Coated in a flavorful blend of cornmeal, smoked paprika, and black pepper before being fried to perfection, the okra adds a delightfully crunchy texture to a bed of tender salad greens, juicy cherry tomatoes, and thinly sliced red onion. The homemade buttermilk dressing, infused with zesty lemon, garlic, and a touch of honey, ties it all together with a creamy, tangy finish. This quick and easy salad, ready in just 25 minutes, is a vibrant and satisfying way to enjoy seasonal produce. Perfect as a main course or show-stealing side, this recipe is a must-try for lovers of southern cuisine and bold flavors.
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Recipe Information
Ingredients
- 2 cups fresh okra pods
- 1 cup buttermilk
- 0.5 cup all-purpose flour
- 0.5 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 1 cup vegetable oil
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 0.25 cup red onion, thinly sliced
- 0.25 cup buttermilk (for dressing)
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon honey
- 0.25 teaspoon salt (for dressing)
- 0.25 teaspoon black pepper (for dressing)
Instructions
Rinse and pat dry the okra pods. Trim the ends and cut them into 1/2-inch slices.
Pour 1 cup of buttermilk into a bowl and add the sliced okra. Let it soak for 10 minutes.
In a separate bowl, combine the flour, cornmeal, salt, black pepper, and smoked paprika.
Heat the vegetable oil in a skillet over medium-high heat until it reaches about 350°F (175°C).
Remove the okra from the buttermilk, allowing any excess to drip off, then toss the okra in the flour mixture to coat evenly.
Fry the okra in small batches in the hot oil, turning occasionally, until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on a plate lined with paper towels.
While the okra cools slightly, prepare the salad dressing by whisking together 1/4 cup buttermilk, mayonnaise, lemon juice, minced garlic, honey, salt, and black pepper in a small bowl.
In a large salad bowl, combine the mixed greens, cherry tomatoes, and red onion slices.
Top the salad with the fried okra and drizzle with the buttermilk dressing. Serve immediately.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.8 g | 315% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 135.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 3406 mg | 148% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 34.0 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 716 mg | 55% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2438 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
