Okra Salad Recipes

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OKRA SALAD



Okra Salad image

This is a fried okra salad with bacon, onion, and tomato in a tangy vinegar dressing.

Provided by LUNANA

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 8

3 slices bacon
1 (16 ounce) package frozen cut okra
1 onion, chopped
1 green bell pepper, seeded and diced
1 medium tomato, diced
⅓ cup white sugar
¼ cup corn oil
¼ cup white vinegar

Steps:

  • Place bacon in a large skillet over medium heat. Cook until evenly browned, then remove to paper towels to drain. Pour off most of the bacon grease, leaving a thin coating on the pan. Add okra to the bacon grease in the skillet, and fry until tender, about 5 minutes. Transfer the okra to a salad bowl, and toss with the onion, green pepper, and tomato. Crumble in the bacon.
  • In a small bowl, whisk together the sugar, corn oil, and vinegar until the sugar has dissolved. Pour over the salad, and toss to coat. Chill for 30 minutes before serving.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 19.6 g, Cholesterol 9.5 mg, Fat 15.8 g, Fiber 2.5 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 121.2 mg, Sugar 15.1 g

GRILLED OKRA SALAD



Grilled Okra Salad image

This simple salad of grilled okra and tomatoes is very flexible, you can add or reduce the amount of ingredients to your liking, and even add other ingredients that are not in my list.

Provided by Ingrid Taojo

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 5

¼ cup white wine vinegar
1 orange tomato, cubed
½ red onion, diced
salt to taste
16 pods fresh okra

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil grate. Combine the vinegar, tomato, onion, and salt in a bowl; set aside.
  • Cook the okra on the preheated grill until a few black areas have developed on its skin, about 5 minutes. Toss the okra with the tomato mixture, and serve.

Nutrition Facts : Calories 49.6 calories, Carbohydrate 11 g, Fat 0.2 g, Fiber 4 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 35.2 mg, Sugar 2.3 g

FRIED OKRA SALAD



Fried Okra Salad image

Provided by Emeril Lagasse

Categories     side-dish

Time 52m

Yield 4 servings

Number Of Ingredients 29

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

Steps:

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

OKRA SALAD WITH TOASTED CUMIN



Okra Salad With Toasted Cumin image

Even avowed okra-phobes love this salad, which is seasoned with a warm and earthy Moroccan spice blend. The okra cooks for only 2 minutes in salted water, and the resulting flavor and texture are somewhat reminiscent of asparagus. The salad tastes best at room temperature.

Provided by David Tanis

Categories     dinner, lunch, quick, salads and dressings, vegetables, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 teaspoons paprika or pimentón
Pinch of cayenne
4 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon cider vinegar or white wine vinegar
Salt and pepper
1 1/2 pounds okra, not too big, left whole
1/2 cup oil-cured black olives, for garnish
1/2 cup roughly chopped cilantro leaves, plus additional sprigs, for garnish

Steps:

  • Make the dressing: Put cumin, coriander and caraway seeds in a small dry skillet over medium-high heat. Shake pan and toast seeds until fragrant and lightly browned, about 2 minutes. Let seeds cool, then grind to a coarse powder in a mortar or electric spice mill. Transfer to a small bowl and add paprika and cayenne. Whisk in olive oil, lemon juice and vinegar. Season with salt and pepper.
  • Bring a large saucepan of well-salted water to a boil. Add okra and cook for 2 minutes, until firm-tender. Drain and rinse with cool water, then blot with a kitchen towel. Set aside.
  • To serve, place okra in a serving bowl. Season lightly with salt and toss with dressing. (Leave to marinate for up to 1 hour if desired.) Garnish with olives, chopped cilantro and some cilantro sprigs.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 300 milligrams, Sugar 2 grams

ROASTED POTATO AND OKRA SALAD



Roasted Potato and Okra Salad image

Categories     Salad     Potato     Vegetable     Side     Roast     Picnic     Vegetarian     Backyard BBQ     Corn     Summer     Vegan     Okra     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 11

2 lb small potatoes such as fingerling, red, or yellow-fleshed
1 large bunch scallions, white parts halved lengthwise and remainder reserved for another use
2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped
1/4 cup olive oil
2 1/4 teaspoons salt
1 teaspoon black pepper
3/4 lb small (2- to 3-inch) okra
2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled fresh or frozen edamame (soybeans; 1 1/2 lb in pods if fresh)
1 cup fresh corn (from 1 to 2 ears)
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot

Steps:

  • Roast potatoes and okra:
  • Put oven rack in middle position and preheat oven to 450°F.
  • Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.
  • Cook beans and corn while potatoes roast:
  • Cook beans in 1 quart (unsalted) boiling water in a 3- to 4-quart pot 3 minutes, then immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins.
  • Return water to a boil and add 1 teaspoon salt, then cook corn until tender, about 4 minutes. Drain corn in a sieve and immediately transfer to bowl of ice and cold water to stop cooking. Drain corn again.
  • Make dressing and assemble salad:
  • Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Cool salad to warm before serving.

OKRA AND POTATO SALAD



Okra and Potato Salad image

To make the salad, I steam the potatoes first and, as soon as they're done, season them and toss them with a portion of the lemon juice and vinegar dressing. Then, I briefly steam and slice the trimmed okra and toss everything together. It tastes like a creamy potato salad with a garlicky Mediterranean accent.

Provided by Martha Rose Shulman

Categories     salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons lemon juice
1 tablespoon sherry vinegar
3/4 pound small potatoes, preferably fingerlings, scrubbed and sliced about 1/2-inch thick
Salt
Black pepper
1 pound okra
1 serrano pepper, seeded if desired, minced
1 shallot, minced, soaked for 5 minutes in cold water, and drained
1 garlic clove, puréed in a mortar and pestle with a pinch of salt
1/4 cup plain yogurt
1/4 cup olive oil
1/4 cup chopped parsley
1 to 2 ounces crumbled feta for serving (optional)

Steps:

  • Mix together lemon juice and vinegar in a small bowl.
  • Steam potatoes above 1 inch water for 10 minutes, until tender enough to easily pierce with the tip of a knife. Remove from heat and transfer to a bowl. Season with salt, pepper, and 1 tablespoon of the lemon juice-vinegar mix.
  • Trim away okra stems, just above the line where the stem cap joins the okra spear. Place in steamer, cover and steam 4 minutes. Drain and rinse briefly with cold water, then drain on a dish towel.
  • Slice okra about 1/3- to 1/2-inch thick and add to bowl with potatoes. Add serrano and shallot. Season generously with salt and pepper, and toss together.
  • Whisk garlic, yogurt and olive oil into remaining lemon juice-vinegar mix. Toss with the okra and potatoes. Add parsley and toss again. Garnish with crumbled feta if desired, and serve.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Sugar 3 grams

OKRA SALAD



Okra Salad image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 12

2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon finely chopped parsley
1/2 small clove garlic, finely chopped
1/4 cup extra-virgin olive oil
I tablespoon finely chopped onion
Dash Tabasco sauce
2 tablespoons olive oil
3/4 pound small okra pods, topped and tailed
2 small heads Boston lettuce, separated into leaves
I red bell pepper, stemmed, seeded, white pith removed and cut into fine julienne

Steps:

  • In a small bowl, whisk together the vinegar, salt, pepper, parsley, and garlic. Drizzle in the olive oil in a thin stream, whisking constantly, until it is completely emulsified. Stir in the onion and Tabasco.
  • In a large saucepan, bring a generous amount of water to the boil. Plunge in the okra and cook for 3 minutes. Drain and pat dry with paper towels.
  • In a large heavy skillet, heat the olive oil over medium-high heat. Toss in the okra and sear it, tossing frequently, for about 1 1/2 minutes, or until golden. Set aside for 5 minutes to cool.
  • Arrange the lettuce leaves in a large serving bowl and scatter the okra on top. Pour the dressing over, toss together and scatter the red pepper julienne on top.

TOMATO AND OKRA SALAD



Tomato and Okra Salad image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 18

1 pound okra
3 large ripe tomatoes, peeled, seeded, and coarsely chopped
1 small head Boston lettuce
1/4 cup Classic Vinaigrette, recipe follows
2 teaspoons Chile Oil, or to taste, recipe follows
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon-style mustard
Pinch of sugar
Salt and freshly ground black pepper, to taste
9 tablespoons extra-virgin olive oil
1 cup peanut oil
6 fresh bird chiles, or to taste
1 1/2 pounds fresh okra pods
1 tablespoon vegetable oil
1 medium onion, minced
2 1/2 cups beef stock
1 teaspoon freshly squeezed lemon juice

Steps:

  • Wash and top and tail the okra, discarding any blemished or hard pods. Cook the okra as for boiled okra (see recipe below). Drain it and allow it to cool. Prepare the tomatoes. Wash the lettuce, break it into leaves, pat dry, and arrange the leaves on a large platter. Mound the okra on top of the lettuce and top with the chopped tomatoes. When ready to serve, dress the salad with vinaigrette to which you have added 2 teaspoons of chile oil.
  • Combine all the ingredients except the olive oil in a small glass bowl and beat well with a fork or wire whisk. Gradually drizzle in the olive oil, making sure that all the ingredients are well mixed. Serve at once in a sauceboat or drizzle over the salad and toss. Yield: about 3/4 cup
  • Place the chiles in the oil in a fancy cruet and allow them to rest for 1 week, until they have flavored the oil. Add a drop or two of the oil to your usual cooking oil for a special zap. Yield: 1 cup
  • Wash and top and tail the okra, discarding any blemished or hard pods. Heat the oil in a heavy saucepan and saute the onion until it is translucent. Add the okra and cook it for 3 minutes, stirring constantly. Add the stock, cover, and cook for an additional 10 minutes, or until the okra is fork-tender. Add the lemon juice and serve hot.

OKRA SALAD



Okra Salad image

Make and share this Okra Salad recipe from Food.com.

Provided by Sharon123

Categories     Low Protein

Time 8m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup vegetable oil
3 tablespoons white vinegar or 3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon hot sauce
1 lb small okra pods
1 small onion, thinly sliced and separatedinot rings
1 clove garlic, minced
tomatoes, slices (optional)

Steps:

  • Combine the first 5 ingredients, and stir well.
  • Blanch okra in boiling water 3 minutes.
  • Drain.
  • Combine warm okra, onion, and garlic in a 12x8x2-inch dish.
  • Pour vinaigrette over okra mixture; toss gently to coat.
  • Marinate at least 2 hours; drain.
  • Arrange on serving plate with tomato slices; if desired.

FRIED OKRA SALAD



Fried Okra Salad image

I first had this at a sunday school dinner. Someone brought this for our yearly soup supper and we emptied the bowl. I think it is the oddest combination of ingredients to get something that tastes really good. If you like fried okra, give this a try.

Provided by foxysnana

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) package frozen breaded okra
8 slices bacon, fried crisp and crumbled
4 green onions, chopped with the tops (green)
1 medium tomatoes, chopped
1/4 cup vegetable oil
1/4 cup sugar
2 tablespoons white vinegar

Steps:

  • Fry bacon, drain.
  • Cook okra until heated through in the same pan, drain.
  • Put okra, crumbled bacon, chopped green onions, and diced tomato in a bowl.
  • Mix dressing ingredients well and pour over okra mixture.
  • Toss to coat and serve.

CRISPY OKRA SALAD



Crispy Okra Salad image

Provided by Suvir Saran

Categories     Salad     Tomato     Vegetable     Appetizer     Side     Fry     Deep-Fry     Okra

Yield Makes 4 servings

Number Of Ingredients 9

1/2 small red onion, thinly sliced (about 1/2 cup)
1 medium or 2 small tomatoes, quartered, seeded, and roughly diced
1/4 cup fresh cilantro, coarsely chopped
About 8 cups canola oil for frying
1 pound fresh okra, trimmed and cut lengthwise into thin strips
4 1/2 teaspoons fresh lemon juice (about 1/2 lemon)
1/2 teaspoon salt
1 1/2 teaspoons chaat masala*
*Chaat masala is a blend of spices used most often in Indian street food. It is available at Indian markets or online at kalustyans.com.

Steps:

  • In small mixing bowl, stir together onion, tomato, and cilantro. Refrigerate until ready to use.
  • In wide, 4-inch-deep heavy pot over moderate heat, heat 1 1/2 to 2 inches oil until deep-fat thermometer registers 350°F. Fry okra in batches (returning oil to 350°F between batches) until golden brown, about 5 to 7 minutes. Transfer fried okra to paper towels to drain.
  • In large mixing bowl, combine okra, onion-tomato mixture, lemon juice, salt, and chaat masala. Toss gently and serve immediately.

FRIED OKRA SALAD



Fried Okra Salad image

A great summer salad. Whenever I make it, everyone wants the recipe. This salad will be the best and crispiest if everything is prepared at the last minute.

Provided by Becky

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 8

2 slices bacon
2 (10 ounce) packages breaded frozen okra
⅓ cup chopped tomato
2 tablespoons chopped green onion
2 tablespoons chopped green bell pepper
½ cup vegetable oil
½ cup white sugar
¼ cup distilled white vinegar

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  • Cook and stir okra in the same skillet used for bacon until tender and browned, 10 to 15 minutes. Remove and drain on paper towels.
  • Combine bacon, okra, tomato, green onion, and green bell pepper in a bowl.
  • Whisk oil, sugar, and vinegar together in a microwave-safe bowl. Heat in microwave on high for 1 minute, stirring every 10 seconds, until dressing is boiling and sugar is dissolved. Pour over vegetables right before serving; toss to coat.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 22.1 g, Cholesterol 3.3 mg, Fat 19.7 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 76.5 mg, Sugar 19.3 g

MOROCCAN OKRA SALAD



Moroccan Okra Salad image

Found ths recipe & am stashing for when my garden begins its production of okra, maters & coriander in earnest around the end of June. Mmmm, ain't nothing better than a homegrown tomater...or okra...LOL.

Provided by Busters friend

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 teaspoon cumin seed
1 teaspoon coriander seed
1/2 teaspoon sweet paprika
1 pinch hot pepper flakes
2 tablespoons extra virgin olive oil
1 lb okra, trimmed and cut into 1-inch pieces
2 garlic cloves, minced
1 lb tomatoes, cored and chopped
salt, to taste
black pepper, freshly ground, to taste
1 tablespoon lemon juice
2 tablespoons cilantro, chopped

Steps:

  • Moroccan Okra Salad.
  • Toast cumin and coriander seeds in a cast-iron or other skillet over low heat until fragrant, about 10 minutes.
  • Put in a spice mill with paprika and pepper flakes. Grind until fine. Set aside. Put oil in a wok or other large skillet over medium-high heat. Add okra and stir-fry a few minutes.
  • Add garlic and reserved spices, toss a minute, add tomatoes and salt and pepper to taste.
  • Bring to a boil, lower heat, and cook, covered, about 10 minutes.
  • Remove cover and cook another 5 to 10 minutes or until okra is just tender and most of the juices have evaporated. Remove from heat, add lemon juice, and stir in cilantro.
  • Cool to room temperature, check and adjust seasonings, and serve.

Nutrition Facts : Calories 122.7, Fat 7.3, SaturatedFat 1, Sodium 16.6, Carbohydrate 13.9, Fiber 5.4, Sugar 4.5, Protein 3.6

CRISPY FRIED OKRA SALAD



Crispy Fried Okra Salad image

A great crispy fried okra salad. Good for taking to a pot-luck dinner or as a great side dish for a homecooked meal!

Provided by Catherine Alaniz-Simonds

Categories     Salad     Vegetable Salad Recipes

Time 28m

Yield 6

Number Of Ingredients 6

1 pound bacon
1 (24 ounce) bag frozen breaded okra
3 large tomatoes, diced
1 red onion, diced
1 pinch garlic salt to taste
salt and ground black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into a large bowl.
  • Heat 1/2 inch of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry okra in the hot oil, turning often, until golden brown, 3 to 4 minutes. Drain on paper towels. Add to bacon in the bowl.
  • Toss tomatoes, red onion, garlic salt, salt, and pepper together in a separate bowl. Stir into the bacon and okra mixture.

Nutrition Facts : Calories 373.9 calories, Carbohydrate 23.5 g, Cholesterol 29.9 mg, Fat 26 g, Fiber 4.2 g, Protein 13.1 g, SaturatedFat 5.5 g, Sodium 810.5 mg, Sugar 3.2 g

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From japanesecooking101.com


SPICY SICHUAN OKRA SALAD - THE WOKS OF LIFE
2021-09-25 Leave the okra in the ice bath while you prepare the sauce. In a small saucepan, combine the oil, scallions, garlic, star anise, cinnamon stick, and Sichuan peppercorns. Place over medium low heat. Cook for about 10 minutes, until the scallions are thoroughly wilted and the garlic is a light golden color. Meanwhile, add the sesame seeds, chili ...
From thewoksoflife.com


JAPANESE OKRA SALAD | 10 MINUTES | LOWCARBINGASIAN
2019-06-18 Directions. 1) Gather all the ingredients. 2) Boil about 2-3 cups of water in a stove top pot. 3) In another stove top pot, add Soy Sauce, water, Bonito Flakes, Japanese Cooking Sake and Monkfruit Erythritol Blend and bring to boil. Once boiling, reduce heat and simmer for 1 minute.
From lowcarbingasian.com


MEDITERRANEAN OKRA SALAD RECIPE - MEDITERRANEAN FOODS
2022-03-07 Rate the recipe! Loading... Love 0 0
From mediterraneanfoods.net


21 OKRA SALAD FILIPINO RECIPE - SELECTED RECIPES
Okra & Tomato Salad (Ensaladang Okra at Kamatis) 25 min. Okra, brown sugar, cherry tomatoes, fish sauce, lime juice. 3.330.
From selectedrecipe.com


CRISPY OKRA AND TOMATO SALAD RECIPE - COUNTRY LIVING
2021-03-17 Line a plate with paper towels. Add half of okra to oil, and stir to prevent them from sticking together. Fry until bubbles subside and white part of okra has turned golden brown and crispy, 2 to 4 minutes. Use a slotted spoon to transfer to prepared plate. Season with salt. Repeat with remaining okra. Spoon Yogurt Dressing onto a serving platter.
From countryliving.com


CRISPY OKRA SALAD RECIPE - SUVIR SARAN | FOOD & WINE
In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Working in batches, fry the okra strips, stirring a few times, until golden and crisp, about 4 minutes per batch. Using a slotted ...
From foodandwine.com


BEST SOUTHERN FRIED OKRA - A SPICY PERSPECTIVE
2022-07-22 When it reaches 375 degrees F, turn the heat down to medium to maintain. Set out two shallow bowls. In one bowl, mix the cornmeal, flour, 1 teaspoon salt, garlic powder, smoked paprika, and pepper. Mix and set aside. In the second bowl whisk together the egg, milk, and ½ teaspoon salt. Cut the tops off the okra pods.
From aspicyperspective.com


OKRA SALAD RECIPE - FRIED OKRA SALAD - CORN AND OKRA SALAD RECIPE
Instructions. Heat up a pan that fits your air fryer with the oil over medium high heat, add scallions and bell peppers, stir and cook for 5 minutes. Add okra, salt, pepper, sugar, tomatoes and corn, stir, introduce in your air fryer and cook at 360 degrees F for 7 minutes. Divide okra mix on plates and serve warm. Enjoy!
From onedollarkitchen.com


FRIED OKRA SALAD - GLOBAL KITCHEN TRAVELS
2016-06-26 Heat a deep pot with enough oil for deep frying. Put okra pieces in the buttermilk combination. Remove a few at a time and toss in the flour mix. Add to the hot oil and fry until golden brown on all sides. Drain on paper towels. To make dressing, combine pesto and mayonnaise. Whisk until thoroughly combined.
From globalkitchentravels.com


OKRA OHITASHI (JAPANESE OKRA SALAD) オクラのおひたし
2018-10-05 Set aside. In a small saucepan, add mirin and let the alcohol evaporate for 1-2 minutes. When there is no more alcohol smell, add dashi and soy sauce. Once it boils, turn off the heat and set aside. Transfer the okras to a shallow glass baking dish. Pour the marinade into the dish while the marinade is still warm.
From justonecookbook.com


THIS WARM OKRA, BACON AND TOMATO SALAD RECIPE TASTES LIKE SUMMER …
2022-06-21 Step 1. Roast the okra: Position a rack in the middle of the oven and preheat to 425 degrees. Advertisement. In a large, ovenproof skillet or …
From washingtonpost.com


OKRA & TOMATO SALAD (ENSALADANG OKRA AT KAMATIS) | CHATELAINE
1. Whisk lime zest and juice with garlic, sugar, fish sauce and chili in a large bowl. Whisk in oil, then add tomatoes, tossing to coat. Let stand 20 min, stirring occasionally.
From chatelaine.com


FRIED OKRA SALAD – THE JOY OF EVERYDAY COOKING
2011-09-10 Fry okra in vegetable oil according to package directions: drain on paper towels. In a medium bowl, combine okra, tomatoes, bell pepper, green onions, and bacon. In a small saucepan, combine oil, sugar, and vinegar. Cook over medium heat, stirring frequently, until sugar dissolves. Pour over okra mixture, tossing gently to coat. Serve immediately.
From thejoyofeverydaycooking.com


EASY 15 MINUTE CHINESE OKRA SALAD - ASSORTED EATS
2021-08-21 Bring a large pot of water to a boil. Add the okra to the pot and blanch it for 1-2 minutes. Shock the okra in tap water until cool. Stack the okra on a large plate. Mix the sauce ingredients together and pour over the okra. Place the …
From assortedeats.com


10 OKRA RECIPES FOR BOILING, FRYING, SAUTéING, AND MORE
2020-09-02 Fresh Corn Saute with Tomatoes, Squash, and Fried Okra. A bright vegetable medley spiked with zesty herbs and cornmeal-crusted okra. View Recipe. Photo by Emma Fishman, food styling by Pearl Jones ...
From bonappetit.com


OKRA SUMMER SALAD RECIPE - EMILY FARRIS | FOOD & WINE
Step 1. In a large pot of salted boiling water, blanch the okra until it's bright green, about 30 seconds. Drain well and allow to cool to room temperature. Cut the okra into 1/2 inch pieces, and ...
From foodandwine.com


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