Fried Okra Croutons Food

GARDEN SALAD WITH FRIED OKRA CROUTONS

Steps:

• For the balsamic dressing: In a small bowl, combine the balsamic vinegar, mustard, zest, garlic and lemon juice. Whisk in the olive oil until emulsified. Season with salt and pepper.
• For the fried okra: Add okra pieces to a medium bowl. Drizzle just enough buttermilk to coat the okra and toss together. Season with salt and pepper. To a separate bowl, add flour. Drain the okra and add to the flour bowl, toss the okra to coat each piece with flour. Shake off any excess flour. Fry at 350 °F until golden brown, for 2 to 3 minutes. Remove to paper-towel lined plate to drain.
• For the salad: In a large bowl, combine the baby spinach, iceberg lettuce, tomatoes, bell peppers and onions. Toss with the balsamic dressing and top with the fried okra croutons.

FRIED OKRA CROUTONS

Steps:

• Sprinle buttermilk fried okra over any salad or soup to substitute for real croutons.

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

Steps:

• For the salad:
• Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
• Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
• For the Creole Caesar dressing:
• In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
• Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

CORN AND TOMATO SALAD WITH FRIED OKRA CROUTONS

Steps:

• Place the corn kernels in a microwave-safe bowl, and microwave on high power for 1 minute: stir, and microwave just until crisp-tender, up to 1 minute longer. Toss the corn in a mixing bowl with the tomatoes, scallions, and parsley.
• Whisk the sugar and 1/4 tsp salt with the vinegar in a small bowl until dissolved. Then whisk in the olive oil and thyme leaves until the dressing is thick and well blended. Pour the dressing over the salad, tossing to coat it well. Season with pepper, and additional salt if needed. Set the salad aside to allow the flavors to mellow while you fry the okra.
• Combine the cornmeal, salt, and pepper to taste in a bowl, and toss the okra slices in the mixture. Warm 1/3 inch of oil in a large skillet, preferably cast iron, over medium-high heat.
• Drop a cornmeal-coated okra slice into the hot oil to test the temperature. When it sizzles energetically, add half of the remaining okra, without crowding. Fry until ver crisp and lightly browned, about 5 minutes. Remove them with a slotted spatula and place them on paper towels to drain. Repeat with the second batch.
• Just before serving, taste the salad and adjust the seasonings if needed. Top each dish of salad with a generous mound of fried okra.