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Localize your salad with okra and Oklahoma products

The Made in Oklahoma Coalition shares a recipe for Fried Okra Salad.
by Dave Cathey Published: April 10, 2013

For today's salad-themed coverage, the Made in Oklahoma Coalition has provided a Fried Okra Salad for spring.

As Made in Oklahoma month coverage continues, this recipe combines the simplicity of spring's bounty with the promise of what summer has to offer.

But if you can't wait for fresh okra, the recipe works just fine with frozen okra.

Any Oklahoma home cook worth his or her salt knows cornmeal is the foundation of good fried-okra batter, and Shawnee Mills has been producing premium cornmeal for decades.

To ensure the best quality, make a trip to your neighborhood farmers market to select the freshest lettuce, arugula, kale, Swiss chard or other greens, onions, peppers and tomatoes.

If you're trying to watch your calories, simply cut the amount of okra you fry in half and bulk up on more locally grown vegetables.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Fried okra salad

½ cup Hiland buttermilk

1 egg

1 (1-pound) package frozen, sliced okra OR 1 pound fresh okra, stemmed and sliced

1 (6-ounce) package Shawnee Mills corn muffin mix

Vegetable oil, for frying

1 tablespoon Granny's Good Ol' Fashion Bacon Drippings

1 teaspoon coarse salt

12 to 16 ounces assorted fresh salad greens

1 tomato, chopped

1 green bell pepper, chopped

5 slices Bar-S Fully Cooked Bacon, warmed and crumbled

1/3 cup olive oil or canola oil

3 tablespoons apple cider vinegar

2 tablespoons sugar

Combine Hiland buttermilk and egg in a shallow dish. Dip okra in buttermilk, then coat in cornbread mix.

Heat 1 tablespoon Granny's Good Ol' Fashion Drippings in a deep skillet. Add vegetable oil until it reaches about 2 inches up the side of the pan. Over medium-high heat, fry okra in small batches, about a minute or two on each side. (Turn once while cooking.) Let cool on paper towels. Sprinkle with coarse salt while still hot.

Combine greens with tomato and bell pepper. Top with Bar-S bacon.

To make salad dressing, whisk together olive oil, apple cider vinegar and sugar. Pour dressing over salad. Top with okra, and serve immediately.

SOURCE: The Made in Oklahoma Coalition


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