Crispy Okra Salad

• 1/2 small red onion, thinly sliced (about 1/2 cup)
• 1 medium or 2 small tomatoes, quartered, seeded, and roughly diced
• 1/4 cup fresh cilantro, coarsely chopped
• About 8 cups canola oil for frying
• 1 pound fresh okra, trimmed and cut lengthwise into thin strips
• 4 1/2 teaspoons fresh lemon juice (about 1/2 lemon)
• 1/2 teaspoon salt
• 1 1/2 teaspoons
• *

1. In small mixing bowl, stir together onion, tomato, and cilantro. Refrigerate until ready to use.
2. In wide, 4-inch-deep heavy pot over moderate heat, heat 1 1/2 to 2 inches oil until deep-fat thermometer registers 350u0b0F. Fry okra in batches (returning oil to 350u0b0F between batches) until golden brown, about 5 to 7 minutes. Transfer fried okra to paper towels to drain.
3. In large mixing bowl, combine okra, onion-tomato mixture, lemon juice, salt, and
4. . Toss gently and serve immediately.

red onion, tomatoes, fresh cilantro, canola oil, fresh okra, lemon juice, salt

Taken from www.epicurious.com/recipes/food/views/crispy-okra-salad-235711 (may not work)