When the aromas of a recipe take you back in time and makes you smile, you know it's a winner. Fried Okra has that cornmeal crunch with the freshness of the vegetables that will make it a meatless meal on it's own.
Author: Debbie
Ingredients
½cupyellow cornmeal
¼teaspoon (or more)cayenne pepper
12okra pods,, cut crosswise into ½-inch pieces (see Gr8 tips below)
2cupsfresh corn kernels,, (cut from about 3 ears of corn)
6baby green Pattypan squash,, each cut into 6 pieces (if unavailable, you may use 1 zucchini or 1 yellow crookneck squash, or a combination of the two)
2clovesgarlic,, chopped
12ouncescherry tomatoes,, halved (2 cups)
2Tablespoonschopped fresh cilantro
2green onions,, chopped
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Instructions
In a small bowl, mix the cornmeal with ¼ teaspoon cayenne.
Add the okra and gently toss to coat.
Shake off the excess cornmeal.
In a heavy large skillet over medium heat, heat 4 Tablespoons of oil.
Add the okra and sauté until coating is an even golden brown, stirring occasionally, about 6 minutes.
Place a few paper towel layers on a plate and using slotted spoon, transfer the okra to drain.
Sprinkle with salt and pepper.
Wipe out skillet. In the same skillet over medium heat, heat the remaining 2 Tablespoons of oil.
When the oil is warmed through, add the corn, squash, and garlic; sauté 2 minutes.
Add tomatoes. Cover and cook until squash is crisp-tender, but not mushy. About 5 minutes.
Mix in the “waiting” okra, the cilantro and green onions. Remove the skillet from the heat.
Season to taste with salt, pepper, and more cayenne…some like it hot!
Notes
Gr8 Tips:
If you'd like to remove the slime that comes from the cut okra, soak the cut pieces in vinegar for ½ hour. Rinse thoroughly and pat dry before continuing.