Fried Summer Vegetable Medley
Ingredients
- Spicey Fried Summer Vegetable Medley
- Preheat oil to 350 degrees
- yield: 4 to 6 side servings
- 1/2 cup cornmeal
- 1 teaspoon kosher salt
- 1/2 pound small okra pods cut in half lengthwise.
- 1/2 pound green cherry-type tomatoes cut in half (substitute a regular green tomatoes cut in one inch cubes)
- 1/2 cup pickled jalapeno peppers drained
- 3 tablespoons approximately buttermilk or half and half
- cooking oil - enough for a 1/2 inch depth in a large frying pan
- kosher salt for sprinkling
Instructions
- Mix cornmeal and salt. Set aside.
- Add vegetables to a bowl and mix slightly.
- Add 1/3 of the vegetable mix to a gallon plastic bag. Add just enough buttermilk or half and half (about one tablespoon) to coat the vegetables. Pour in 1/3 of the cornmeal mix. Shake the bag to evenly coat the vegetables.
- Carefully drop the breaded vegetables in 1/2 inch of cooking oil heated to 350 degrees. Stir constantly. Cook 3 to 4 minutes or until golden brown.
- Remove vegetables to a rack to drain. Sprinkle with kosher salt while they're still hot.
- Repeat with remaining ingredients in two more batches.
- Serve warm.
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