There’s a reason why I’m on a mopping strike. If you look at my hardwood floor, it’s missing a big chunk. Yes, we are having an accidental remodel in much of our house. After a water leak from our fridge, we are having to replace cabinets, floor, sheet rock and paint. It’s a major undertaking and there’s no need for me to mop because all my hardwood is going to be replaced.
I am grateful for homeowner’s insurance.
I’m also grateful I can cook in the evenings. This is our kind of summer dinner.
Last week I made the crunchiest, healthiest and tastiest fried okra I’ve ever made. If you love southern food, but think healthy can’t be near as good, you’ll have to try this simple recipe. It works for squash and green tomatoes, too. We’ve made this several times and truly enjoy the flavor. I like to use whole grain cornmeal like Hodgson Mills cornmeal mix, but use what you have on hand. Whole grain has a bit more crunch and flavor, in my opinion. I slice the squash very thin to create “squash chips” for the kiddos. The thinner squash looks more appealing to children, trust me. I have not had success in getting them to try the green tomatoes. Oh well.
Healthy Fried Okra (or squash or green tomatoes)
- 1 egg plus 1 tablespoon water
- 1/2 inch okra slices, or 1/8 inch sliced squash or green tomatoes
- 1/2 cup cornmeal
- 1/2 cup all purpose flour
- 2-3 teaspoons Creole seasoning
- cooking oil (enough to coat the bottom of a skillet-I use a cast iron skillet)
Heat oil in a large skillet on medium heat. I begin with equal parts olive oil and canola. I cover the pan about 1/8″. It does not need to be enough to deep fry, only brown on the bottom side. I continue to add olive oil only as needed after turning or in between batches. Drizzle sparingly.
Whisk the egg and water into an egg wash in a shallow plate. Combine the cornmeal, flour and creole in another shallow plate. Mix well with a fork or clean whisk. Add salt and pepper to taste if desired or wait until the end to determine if you need more seasoning.
Dip the okra, squash or tomatoes in the egg wash and transfer to the cornmeal mixture. Lightly coat and transfer to the preheated skillet. The vegetables should sizzle in the oil and not burn. Adjust heat accordingly to the pan type. I fry the vegetables until lightly golden and transfer to a plate lined with a paper towel.
Eat immediately. Store leftovers in the refrigerator if you have any. I believe the leftovers reheat nicely with this type of coating. It’s not as crunchy, but still very tasty. The toaster oven would crisp it up more, but we reheat in the microwave.
How do you enjoy your summer vegetables?