FRIED OKRA SALAD
6 slices bacon, coarsely chopped
Yellow cornmeal for coating
Salt and cayenne pepper to taste
1 lb. okra, cut crosswise into 1/2-inch thick slices
Vegetable oil, if needed
1 large ripe tomato, cut into 1/2-inch dice
1 small yellow onion, cut into 1/2-inch dice
1 small green bell pepper, seeded and cut into 1/2-inch dice
Salt and freshly ground pepper to taste
In a frying pan over medium-high heat, fry the bacon until
crisp. Using a slotted spoon, transfer to paper towels to drain.
Reserve the bacon drippings in the frying pan.
Toss the sliced okra in the cornmeal to coat evenly.
Reheat the bacon drippings, adding vegetable oil as needed
to lightly cover the bottom of the pan. Add the okra and
sprinkle with salt and cayenne pepper to your taste. Fry,
turning as needed for even browning until tender-crisp, about
6-7 minutes. Using a slotted spoon, transfer the okra to a
plate covered with paper towels to drain.
Transfer the okra to a bowl and add the tomato, onion
and bell pepper. Toss to mix. Add salt and pepper to taste
and toss again. Sprinkle with the bacon and serve.
Makes 6 servings.