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Fried Okra Salad

  • Yield: 4 servings


  • 1 cup homemade mayonnaise
  • 1/2 cup finely chopped green onions
  • Juice of one lemon
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced garlic
  • Salt and pepper
  • 16 okra pods, washed and cut in half lengthwise
  • 1 cup buttermilk
  • Essence
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 4 cups assorted baby greens
  • 4 grilled green onions
  • 2 tablespoons chopped chives
  • 1/2 cup grated Parmigiano-Reggiano cheese


  • Preheat the fryer. In a mixing bowl, combine the mayonnaise, green onions, lemon juice, mustard and garlic together. Mix thoroughly. Season with salt and pepper. Marinate the okra in the buttermilk, seasoned with Essence. Set aside in the refrigerator. Marinate for 30 minutes. Combine the cornmeal and flour together. Season with Essence. Dredge the okra the flour in the cornmeal-flour mixture, coating completely. Fry the okra, split-side down, for about 2 minutes, or until golden. Remove the okra from the fryer and drain on a paper-lined plate. Season with Essence. Toss the greens with the dressing. Season with salt and pepper.
  • Mound the greens in the center of the plate. Arrange the okra around the greens. Garnish with the grilled green onions, chives, and cheese.