Fried Okra Salad
- 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
- 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
Recipe courtesy of Emeril Lagasse, 2007