Fried Okra Salad

Total Time:
1 hr 35 min
50 min
45 min

4 servings

  • Oil, for frying
  • 1 cup homemade mayonnaise
  • 1/2 cup finely chopped green onions
  • 1 lemon, juiced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced garlic
  • Salt and pepper
  • 16 okra pods, washed and cut in half lengthwise
  • 1 cup buttermilk
  • Essence, recipe follows
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 4 cups assorted baby greens
  • 4 grilled green onions
  • 2 tablespoons chopped chives
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Preheat the deep-fat fryer. In a mixing bowl, combine the mayonnaise, green onions, lemon juice, mustard and garlic together. Mix thoroughly. Season with salt and pepper. Marinate the okra in the buttermilk, seasoned with Essence. Set aside in the refrigerator. Marinate for 30 minutes. Combine the cornmeal and flour together. Season with Essence. Dredge the okra in the cornmeal-flour mixture, coating completely. Fry the okra, split-side down, for about 2 minutes, or until golden. Remove the okra from the fryer and drain on a paper-lined plate. Season with Essence. Toss the greens with the dressing. Season with salt and pepper. Mound the greens in the center of the plate. Arrange the okra around the greens. Garnish with the grilled green onions, chives, and cheese.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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