Fried okra strips tossed with strips of yellow tomato and purple onion in garam masala.

Fried okra strips tossed with strips of yellow tomato and purple onion in garam masala.

I believe people who say they don’t like okra. I just don’t think they’ve tried very hard.

Case in point: this salad. Thin, crunchy fried strips of okra and onion tossed with good garam masala and a fresh tomato hits flavor receptors all over the mouth. A crunch! A tang! A spice! A sting!

It’s not Southern cooking for company–slicing okra into strips for more than 4 people would be a pain. But for the home team, it’s a thrilling taste of high summer like you’ve never known.

Crispy Okra Salad
Serves 4
I fry the onions; the original recipe kept them raw. Fried is better. Isn't it always?
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 1 pound young okra, halved lengthwise, cut into long, thin strips
  2. Vegetable oil for frying
  3. Kosher salt
  4. 1/2 small red onion, very thinly sliced (about 3/4 cup)
  5. 1 medium tomato, cored, deseeded and sliced into thin strips
  6. 11/2 teaspoons garam masala
  7. Salt to taste
  8. 1/2 cup coarsely chopped cilantro
  9. 2 tablespoons fresh lemon or lime juice
Instructions
  1. Heat 1 inch of oil in a deep skillet to 350 degrees. Fry the okra (and optionally, the onion) in three batches, stirring a few times, for about 4 minutes until golden. Drain on paper towels. (Which I never use--I use brown paper bags.) Sprinkle with the garam masala and salt.
  2. Toss the okra, onion, tomato, cilantro and lemon juice in a large bowl. Season with more garam masala and salt.
Adapted from Food and Wine magazine
Adapted from Food and Wine magazine
The Project Kitchen http://theprojectkitchen.com/