Fried Veggies

(from cokerlj’s recipe box)

This is great with larger yellow squash “circles” or green zucchini squash “sticks”. Another good squash is the white (pale green) scalloped “patty pan” squash sliced into “ovals” not big circles.
Okra fried whole are amazing…see Whole Fried Okra recipe in this book.
Instead of frying button mushroom…try slicing a large Portabella Mushroom and coating in meal mixture.

Source: Linda Coker

Categories: Vegetables

Ingredients

  • 1 cup buttermilk
  • -
  • MEAL MIXTURE:
  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Directions

  1. NOTES: The reason you bread all the veggies first is it allows the breading to “set” and thus ending up sticking to the veggie better. Also, a sign that your oil may not be hot enough is if the breading starts to “flake off” even after resting. You can save any left over meal, just put in a zip-lock and freeze.

  2. Dip or coat vegetable in buttermilk

  3. Roll in meal mixture.

  4. Place on large cookie sheet and bread all vegetables before you start frying.

  5. Make sure your oil is really hot before you start to fry or the meal will come off your vegetables.

  6. The whole okra fry the best in a “fry baby” or a small pot with oil.

  7. The squash fry the best in a skillet with just a little oil in the bottom, maybe 1/4 to 1/2 inch, turn a couple times to brown evenly.

  8. Fry until golden.

  9. Place on paper towel to drain.

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