Fried okra, or okry as I have heard it pronounced in the deep south, is a southern classic. It is one of my mom’s favorite foods so we ate quite a lot of it growing up. There are other ways to prepare okra besides frying. It is delicious added to gumbo, stewed with tomatoes, or pickled. But in my opinion, it is best fried! By now I am sure you know that I often alter recipes to make them healthier when possible. I have tried baking okra instead of deep frying, but it didn’t turn out well. So I just enjoy this delicious veggie in moderation without any guilt.
I came across this recipe in a Paula Deen magazine and thought it sounded interesting. The sweet and sour dressing is so yummy with the okra. Even people who don’t normally like fried okra really enjoy this salad.
- breaded frozen okra - 1 1/2 pound
- vegetable oil - for frying
- large tomatoes, seeded and chopped - 2
- green bell pepper, diced - 1/2
- green onions diced - 1 bunch
- bacon, cooked and crumbled - 6 slices
- vegetable oil (I like to use olive oil) - 1/2 cup
- granulated sugar - 1/4 cup
- distilled white vinegar - 1/4 cup
- 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.