Angee's delicious fried okra recipe! Okra is Awesome!

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To cut down on the oil or fat absorbed by certain pan-fried vegetables, powder them with a light
layer of select flour or flour-mix instead of using the often-prescribed thick batters or heavy
breading. Here are the recipes for frying four fresh vegetables to retain their country-cooked flavor.
1. Simple Pan-Fried Zucchini (by City Sandra)
2-4 medium-sized Zucchini squashes
all-purpose flour
grated Parmesan or Romano cheese
salt and pepper
high-grade vegetable cooking oil
salad dressing or cheese dip of choice, if necessary
Wash and dry the squash
Cut off the rough ends, but do not peel
Slice into 1/4"-thick rounds; add salt and pepper lightly to taste
Warm a shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat
Powder both sides of the slices with the flour in a bowl or bag
Fry each side in the oil until golden brown, about 2-1/2-minutes each or so
Transfer the slices to a paper-towel-lined plate
Sprinkle them with grated cheese to taste
Serve warm; two to four adults
Note: The lightly floured slices absorb less oil during the frying stage than the thickly battered or
breaded ones, which enhances the natural country taste of the vegetable itself.
2. Simple Pan-Fried Green Tomatoes (by City Sandra)
4-6 medium-sized green tomatoes
all-purpose flour
grated Parmesan or Romano cheese
salt and pepper
high-grade vegetable cooking oil
salad dressing or cheese dip of choice, if necessary
Wash and dry the tomatoes
Remove the stem area, if any
Slice into 1/4"-to-1/2"-thick rounds; add salt and pepper lightly to taste
Warm shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat
Powder both sides of the slices with flour in a bowl or bag
Fry one side in oil until golden brown, about 3-minutes or so
Flip and do the other side until golden brown or done
Transfer the cooked slices to a paper-towel-lined plate
Sprinkle them with grated cheese to taste
Serve warm; two to four adults.
3. Simple Pan-Fried Okra (by Farmer Jim)
1-to-3-lb fresh of tender okra
1-cup all-purpose flour
1-cup yellow cornmeal
salt & pepper
high-grade vegetable cooking oil
Cut the stem end from each okra
Slice the okra transversely into rounds 1/8"-to-1/4" thick
Add salt & pepper lightly to taste
Powder-down well in 1:1 mixture of flour and cornmeal in a bowl or bag
Fry in thin layer of oil with frequent turning until browned and done at medium-high heat
Serve on paper-towel-lined plate. (This dish goes well with fresh sliced or wedged tomatoes.)
4. Down Home Pan-Fried Cabbage (by Farmer Jim)
1-head of cabbage (medium to large)
salt and pepper
high-grade vegetable oil or butter
Optional ingredients if desired (see the list below)
Cut the head in half and core it
Par boil the halves in water 1-to-2-minutes
Cool and drain
Cut cabbage into large bite-sized pieces
Fry in small amount of oil or butter in large frying pan at medium-high heat
Add salt and pepper lightly to taste
Cover and simmer with occasional turning, like frying potatoes (5-10 minutes); portions of the
cabbage will brown slightly
Serves two to six as main or side dish. (This dish goes well with bacon or sausage, fresh sliced or
wedged tomatoes,and cornbread.)
Note: the following optional items can be individually added to the cabbage for variations of the
same dish.
Chopped onion or garlic (small amount)
Par-boiled diced Zucchini pieces (1/3 to 1/2 of total combined amount)
Par-cooked potato slices or chunks (1/3 of total)
Chopped canned pineapple (sweetness, 1/4 of total)
Cooked noodles or pasta (1/3 to 1/2 of total)
Small amounts of chopped nuts of choice
Also, some folks like cider or wine vinegar on their greens.
From these recipes, please enjoy the county-cooked flavor of fresh pan-fried vegetables. See
these sites for more pan-frying vegetable recipes.
1. Spaghetti w/Pan-Fried Veggies -- http://www.nibbledish.com/people/yuffieyeo/recipes/garlicspaghetti-
with-pan-fried-vegetables
2 Golden-Veggie Fried Rice http://www.Tammysrecipes.com/golden_veggie_fried_rice
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