Fried Okra and Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less. Ingredients:
2 pounds boiling potatoes (preferably yellow-fleshed), quartered lengthwise and cut crosswise into 3/4-inch pieces |
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick rounds |
1/2 cup cornmeal |
vegetable oil for deep-frying |
1 1/2 tablespoons cider vinegar |
1 1/2 teaspoons honey |
3/4 cup mayonnaise |
1 tomato, seeded and chopped coarse |
Directions:
1. In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In another bowl toss the okra with the cornmeal and salt and pepper to taste, transfer the mixture to a sieve, and shake off the excess cornmeal. In a deep skillet heat 1 inch of the oil to 375°F., in it fry the okra, stirring, for 2 minutes, or until it is golden, and transfer it to paper towels to drain. In a small bowl whisk together the vinegar, the honey, the mayonnaise, 1 tablespoon water, and salt and pepper to taste. Add the dressing to the potatoes with the okra and the tomato and combine the salad well.
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