Recipes and Cooking Fried Okra Salad 3.5 (6) Add your rating & review A thick buttermilk and cornmeal batter coats the okra bites well, making for crunchy vegetable "croutons" once fried. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 18, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Servings: 4 Yield: 4 salads Jump to Nutrition Facts Ingredients ⅓ cup mayonnaise 1 ¾ cup buttermilk 1 tablespoon lemon juice ⅓ cup crumbled blue cheese Kosher salt Black pepper Vegetable oil 6 ounce fresh okra, trimmed and cut into 1/2-inch pieces 6 green onions, trimmed and halved crosswise 2 jalapeño peppers, quartered lengthwise and seeded ¾ cup all-purpose flour ¾ cup cornmeal ½ teaspoon kosher salt 1 head Bibb lettuce, torn Directions For dressing: In a small bowl stir together mayonnaise, 1/4 cup buttermilk, and lemon juice. Stir in blue cheese. Season to taste with salt and black pepper. In a Dutch oven heat 2 inches vegetable oil to 350°F. In a medium bowl combine remaining 11/2 cups buttermilk, okra, green onions, jalapeños. In a resealable plastic bag combine flour, cornmeal, and 1/2 tsp. salt. Remove a quarter of the okra mixture from buttermilk mixture, shaking gently to remove excess. Add okra mixture to flour mixture; seal. Shake to coat. Fry coated okra mixture in hot oil 3 to 5 minutes or until golden brown. Remove with a slotted spoon to paper towels. Repeat with remaining okra mixture. Serve with butter lettuce and dressing. * Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water. Rate it Print Nutrition Facts (per serving) 580 Calories 45g Fat 36g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 580 % Daily Value * Total Fat 45g 58% Saturated Fat 8g 40% Cholesterol 19mg 6% Sodium 617mg 27% Total Carbohydrate 36g 13% Total Sugars 5g Protein 9g Vitamin C 30.7mg 154% Calcium 193mg 15% Iron 2.9mg 16% Potassium 428mg 9% Folate, total 154.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.