Fried Okra Salad


½ cup Hiland buttermilk
1 egg
1 (1-pound) package frozen, sliced okra OR 1 pound fresh okra, stemmed and sliced
1 (6-ounce) package Shawnee Mills corn muffin mix
Vegetable oil, for frying
1 tablespoon Granny's Good Ol' Fashion Bacon Drippings
1 teaspoon coarse salt
12 to 16 ounces assorted fresh salad greens
1 tomato, chopped
1 green bell pepper, chopped
5 slices Bar-S Fully Cooked Bacon, warmed and crumbled
1/3 cup olive oil or canola oil
3 tablespoons apple cider vinegar
2 tablespoons sugar


Combine Hiland buttermilk and egg in a shallow dish. Dip okra in buttermilk, then coat in cornbread mix.

Heat 1 tablespoon Granny's Good Ol' Fashion Drippings in a deep skillet. Add vegetable oil until it reaches about 2 inches up the side of the pan. Over medium-high heat, fry okra in small batches, about a minute or two on each side. (Turn once while cooking.) Let cool on paper towels. Sprinkle with coarse salt while still hot.

Combine greens with tomato and bell pepper. Top with Bar-S bacon.

To make salad dressing, whisk together olive oil, apple cider vinegar and sugar. Pour dressing over salad. Top with okra, and serve immediately.