Barbara's Cookbook: Fresh Southern Style Vegetables
When I was younger my grandmother had a huge garden and then my mom and dad had one on a smaller scale. We would have fresh vegetables for weeks. But what we didn’t grow, my mom would get from the local roadside vegetable stands. Although my love for fresh vegetables has not waned, I now rely on the local farmer’s markets for mine.
One of the things I remember the most was when mom would make fried okra. She would start with a pound of okra and end up with a bowl full. Dad and I would eat it like popcorn as we walked by. She got to a point where she would only fry it when we weren’t around.
In honor of gardens and farmer’s markets everywhere, this month’s recipes from Barbara’s Cookbook are fried okra and fried green tomatoes.
1 lb fresh okra
1/2 c. white oatmeal
Salt and pepper to taste
Wash okra and slice into 1/2 -inch rounds. Toss okra in plastic bag with cornmeal, season with salt and pepper. Fry in hot oil in skillet, turning often and sprinkling with salt and pepper as needed. When lightly browned, remove with slotted spoon and drain on paper towels.
Fried Green Tomatoes
Flour for dipping
Cornmeal for dipping
2 Large Eggs
Paprika, Salt & Pepper to taste
Slice tomatoes and pat dry. Put flour, eggs and cornmeal, paprika, salt and pepper mixture into 3 separate bowls. Add oil to skillet on medium heat.
Dip both sides of the tomato into flour, then egg mixture and then cornmeal mixture. Put into skillet. Fry until golden brown and then flip.
Let rest on a paper towel to soak up most of the grease. Serve with ranch dressing.
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