CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains |
|
July 1991 |
1 |
servings |
INGREDIENTS
2 |
lb |
Boiling potatoes; (preferably |
|
|
; yellow-fleshed), |
|
|
; quartered |
|
|
; lengthwise and cut |
|
|
; crosswise into |
|
|
; 3/4-inch pieces |
1/2 |
lb |
Okra; trimmed and cut |
|
|
; crosswise into |
|
|
; 1/4-inch-thick |
|
|
; rounds |
1/2 |
c |
Cornmeal |
|
|
Vegetable oil for deep-frying |
1 1/2 |
tb |
Cider vinegar |
1 1/2 |
ts |
Honey |
3/4 |
c |
Mayonnaise |
1 |
|
Tomato; seeded and chopped |
|
|
; coarse |
INSTRUCTIONS
In a steamer set over boiling water steam the potatoes, covered, for 10 to
12 minutes, or until they are just tender, transfer them to a bowl, and let
them cool to room temperature. In another bowl toss the okra with the
cornmeal and salt and pepper to taste, transfer the mixture to a sieve, and
shake off the excess cornmeal. In a deep skillet heat 1 inch of the oil to
375F., in it fry the okra, stirring, for 2 minutes, or until it is golden,
and transfer it to paper towels to drain. In a small bowl whisk together
the vinegar, the honey, the mayonnaise, 1 tablespoon water, and salt and
pepper to taste. Add the dressing to the potatoes with the okra and the
tomato and combine the salad well.
Serves 6.
Gourmet July 1991
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