Fried Okra Salad recipe

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Okra has been a lifelong love-hate relationship…and, until recently, hate always won. I’ve finally learned to sort of love it with Fried Okra Salad

ingredients

• 1 lb Okra, cut into 1/2" pieces
• 1/2 cup buttermilk
• 4 slices bacon (I use thick-cut)
• 1 Tablespoon flour
• 2 Tablespoons Cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon Freshly ground pepper
• 1/2 cup red onion, diced
• 1/4 cup each green, red and yellow bell pepper, chopped
• 12 grape or cherry tomatoes, halved
• 1 teaspoon high quality balsamic vinegar
• oil, for frying
• 2 spring onions, cut into small pieces

Instructions

1. Combine okra and buttermilk in bowl. Let soak for 15 minutes. Drain buttermilk
2. In large skillet over medium heat, cook bacon. When you have reached your desired level of done, remove and drain on paper towels. Reserve bacon fat in skillet
3. Combine flour, cornmeal, garlic powder, onion powder, paprika, salt and pepper
4. Dredge okra in flour mixture. Make sure all sides of okra are evenly coated
5. Add enough oil to have enough oil to fry okra. The amount of oil is up to you. To pan-fry the okra, you will need about 1/4" depth. For more of a deep fry, you will need about 1/2" to 3/4" depth
6. When oil is hot, add okra. Don't disturb the okra for 2-3 minutes. You want to make sure each side gets a golden crust, but that it does not burn. Turn okra pieces to other sides and follow the same procedure
7. When okra is fully cooked, remove from oil and drain
8. Add peppers, onions, and tomatoes in a large bowl, and stir well to combine. Add okra and stir. Take care stirring in the okra, because it's easy for the coating to fall off. 
9. Portion into serving bowls. Drizzle with balsamic vinegar and top with spring onions