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Fried Okra Salad
From McMinnville Locally Grown
<p>If your lucky, you’ve got some okra stashed away in the freezer and won’t have to wait until summer to try this recipe. Judy Sharpe says it’s the best!</p>Source: Paula Deen's Magazine May/June 2008 (Entered by Ann Brown)
Serves: Depends on how hungry everyone is.
Ingredients
1 1/2 lbs
breaded frozen okra
vegetable oil (for frying)
2 large
tomatoes (seeded and chopped)
1/2 each
green bell pepper (chopped)
1 bunch
green onions (chopped)
6 slices
bacon (cooked and crumbled)
1/2 cup
oil (vegetable or olive oil)
1/4 cup
sugar
1/4 cup
distilled white vinegar
Step by Step Instructions
- 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.