Fried Okra Salad

2013-02-10
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 2m
  • Ready In : 52m
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Ingredients

  • 1/4 cup buttermilk
  • 2 teaspoons Essence or other Creole seasoning, divided, recipe follows
  • 1 cup solid vegetable shortening or oil, for frying
  • 1 egg
  • 1 tablespoon hot sauce
  • 4 cups frisee
  • 16 okra pods, washed and cut into bite-sized rounds
  • Salt
  • 1/4 cup all-purpose flour
  • Freshly ground black pepper
  • 1 cup sliced smoked mozzarella
  • 1/4 cup yellow cornmeal
  • Warm Andouille Dressing, recipe follows
  • 1 tablespoon dried oregano
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried thyme
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 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

Method

Step 1

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.

Step 2

In another bowl, combine the flour, cornmeal, and 1 teaspoon of Essence.

Step 3

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.

Step 4

Combine all ingredients thoroughly.

Step 5

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

Step 6

Published by William Morrow, 1993.

Step 7

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.

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