Ingredients:
2 cups fresh corn kernels ( or frozen, thawed)
3/4 cup white self-rising cornmeal
2 1/2 teaspoons creole seasoning, divided
2 cups sliced fresh okra ( or frozen, thawed)
vegetable oil
1 lb romaine lettuce, torn
2 medium tomatoes, seeded and finely chopped
1/4 cup vegetable oil
2 tablespoons white wine vinegar
2 cloves garlic, minced
Directions:
Spread corn kernels in a single layer on a lightly greased baking sheet.
Bake at 400* for 10 minutes or until browned, and set aside.
Combine cornmeal and 2 tsp.
Creole seasoning in a zip-top plastic bag; add okra, shaking to coat.
Pour oil to depth of 3 inches into a heavy saucepan; heat to 375*.
Fry okra until golden; drain on paper towels, and keep warm.
Place lettuce on plates, and top with chopped tomato and fried okra.
Combine remaining 1/2 tsp.
Creole seasoning, 1/4 cup oil, vinegar, and garlic in a jar; cover tightly, and shake vigorously.
Drizzle over salads; sprinkle with corn.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.