Obviously, Recipe Saturday can turn into any day on this blog. There are just times when it’s convenient to post recipes and times when it isn’t. Convenient, that is. Yesterday, grand #3 helped me pick squash, okra, tomatoes and we looked for beans but alas, not a bean in sight. Well, there were two about 1″ long. We’ll be waiting for those!
But, in the meantime…we have tons of squash, despite setting a basketful on the foyer table at church today! Since I found 6 pods of okra, there was JUST enough to fry up for lunch after church while Big Boss cooked steaks for our lunch and a huge pork roast to be used for Pulled Pork Sandwiches tomorrow for our silage crew. And besides, I have been waiting FOREVER for the okra to get big enough to pick! This is the ONLY way I’ll eat okra. None of that slick, slimey stuff for me….Okra gumbo?!! Blechhh! Calls to mind Jerry Clower, a Southern wizard of old, and his okra stories. In one he says he ate so much stewed okra that he had trouble keeping his socks up. Get it? Slimey okra, socks…*crickets chirping?*
I know that, especially to you Yankees and perhaps even those on the Left Coast, this dish may sound odd. I can assure you that it is right up there next to Fried Pies in taste, not because the veggies are fried like the pies, but well, the combination of these 4 veggies is just amazing!!!
So, if you can get your hands on some okra or even if you can’t, try this. You will thank me. Your family will thank me. Heck, you might even write me into your will??!!!
My mother used to make this on the tail-end of the garden season…when there was just little of this and little of that. We loved her fried okra and also adored the fried squash. Eventually the two met, with a friendly addition of onions and potatoes and a new dish was born!
Mother’s Fried Veggies
(I can’t come up with a better name? Got any ideas?!!)
2 medium sized yellow summer squash
2 medium potatoes (I prefer red but any will do.)
1/2 a medium onion, chopped fairly thick
2 handfuls of okra
First, place 1″ of cooking oil in a large skillet. I use my electric skillet set on high. The oil needs to be around 400°-450°. While the oil heats:
Slice all veggies into like-sized pieces so they will fry up evenly.
Place all veggies in a large bowl and season with salt and pepper. Then sprinkle with 1/4 cup yellow cornmeal and 1/4 cup flour. Stir well to coat the veggies.
Carefully spoon in about half of the veggies into the hot oil. Fry until golden brown. We like our’s a bit crunchy so I go a shake beyond golden brown. It’s up to how you like it. Some folks like it just barely crunchy while others prefer the veggies very brown and extremely crunchy.
Remove from oil with a slotted spoon and place in a pan lined with 2 layers of paper towels.
This can be a meal in and of itself. I have no pride or self-control when it comes to this stuff!!
This is not an exact science. If you adore squash but don’t care for as much onion, suit yourself and load up on the squash. But the nice thing is, if you can’t stand the okra but want more taters, the pieces are large enough to pick out. And then share with the okra lover sitting next to you. Is this a great dish or what?! It’s got everything….veggies, frying, cornmeal and group sharing!!!
If all that fried up yumminess hasn’t got your taste buds primed, take a gander at this portrait of corn-fed Black Angus club steak heaven. Mesquite smoked. Somebody slap me! 🙂