Fried Okra Salad Recipe

Name: Fried Okra Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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

Servings: persons

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
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
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

1
["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.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

1283

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1/4 cup buttermilk, 1 egg, 1 tablespoon hot sauce, 16 okra pods, washed and cut into bite-sized rounds, and more.

Yes, Fried Okra Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fried Okra Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions