Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
458
Calories
17g
Protein
26g
Fat
45g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Okra | 1 cup (100g) | 33 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups self-rising yellow cornmeal
- 1 teaspoon salt
- 1 pound fresh okra
- 1½ cups buttermilk
- peanut oil
- 1 head Bibb lettuce
- 1 large tomato, chopped (about 1 cup)
- 1 medium-size sweet onion, thinly sliced (about ¾ cup)
- 1 medium-size green bell pepper, chopped
- lemon dressing
- 3 bacon slices, cooked and crumbled
- =
Directions
1
Combine cornmeal and salt.
2
Dip okra in buttermilk; dredge in cornmeal mixture.
3
Pour peanut oil to a depth of 2 inches into a dutch oven or deep cast-iron skillet; heat to 375°F.
4
Fry okra, in batches, 2 minutes or until golden, turning once.
5
Drain on a wire rack over paper towels.
6
Arrange lettuce leaves on a serving platter; top with tomato, onion slices, and bell pepper.
7
Add lemon dressing, tossing to coat.
8
Top with fried okra, and sprinkle with crumbled bacon.
9
Serve immediately.
Recipe sourced from
fandom