And I couldn’t be happier! An all-veggie meal with fresh vegetables from our local farmer’s market is what makes the summer worth it!
We had fresh snapped green beans, fresh field peas, fresh squash cooked with a Vidalia onion sliced and cooked in it, rutabaga ( for hubby) and fried squash and fried okra! No room for fresh sliced tomatoes!
See those fried slices of squash?
And this fried okra?
Man, those were some of the best we have had. And here’s what made them so good, or what I believe made them so good.
First I sliced the amount I wanted to fry and put the squash in a small bowl and the okra sliced and in a separate bowl. For each, I beat an egg and mixed with about a half to 3/4 cup of buttermilk for each one-you may need a full cup of buttermilk if frying more than what I did- it just needs to cover them-pour this over each bowl and refrigerate for 30 minutes to an hour before frying.
In a bowl, mix together ( you can use the same mix for both but if only making one or the other just decrease the amount of dry ingredients by half or just eyeball it for the amount of veggies you are frying) 1 1/2 cups plain flour, 1 1/2 cups cornmeal, about 3 Tbsp of creole seasoning (use homemade or store bought), 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp pepper. Stir the dry ingredients together.
When ready to fry, add about an inch of oil to your frying pan and let it get hot. Drain the squash and okra. Dredge the squash in the cornmeal mix and fry until golden brown, about 2-3 minutes. Do the same with the okra. And then chow down!
What is your favorite veggie plate must-have? Hope you have a great week!