Fried okra and potato salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boiling potatoes; (preferably |
| ; yellow-fleshed), | ||
| ; quartered | ||
| ; lengthwise and cut | ||
| ; crosswise into | ||
| ; 3/4-inch pieces | ||
| ½ | pounds | Okra; trimmed and cut |
| ; crosswise into | ||
| ; 1/4-inch-thick | ||
| ; rounds | ||
| ½ | cup | Cornmeal |
| Vegetable oil for deep-frying | ||
| 1½ | tablespoon | Cider vinegar |
| 1½ | teaspoon | Honey |
| ¾ | cup | Mayonnaise |
| 1 | Tomato; seeded and chopped | |
| ; coarse | ||
Directions
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 375F., 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.
Serves 6.
Gourmet July 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.