Fried Okra Salad

Total Time:
52 min
20 min
30 min
2 min

4 servings

  • 1/4 cup buttermilk
  • 1 egg
  • 1 tablespoon hot sauce
  • 16 okra pods, washed and cut into bite-sized rounds
  • 1/4 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 2 teaspoons Essence or other Creole seasoning, divided
  • 1 cup solid vegetable shortening or oil, for frying
  • 4 cups frisee
  • Salt
  • Freshly ground black pepper
  • 1 cup sliced smoked mozzarella
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 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 oregano
  • 1 tablespoon dried thyme
  • Warm Andouille Dressing:
  • 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
  • Warm Andouille Dressing, recipe follows.

  • 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

  • Published by William Morrow, 1993.

Warm Andouille Dressing:
  • 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.

  • Yield: 4 to 6 servings

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