Fried Green Tomatoes and Okra

Posted on October 2, 2010

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My Aunt Rita came to meet the baby and to visit with us at my parents’ house last week.  Mom and Dad had just brought in a bounty of their delicious, organic homegrown veggies to give away.

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As we stood around in the kitchen, enjoying some of Mom’s boiled okra and vegetable soup, we started chatting about different ways we like to enjoy our garden bounties.  (My aunt and uncle have a huge garden and a yard full of blueberry bushes, apple and peach trees, too.  Yes, I am jealous)!

So, as you can imagine, my aunt is a wealth of information when it comes to southern cooked garden veggies.  She says to me, “You know you can fry green tomatoes just like you do your okra, right?”

I had never thought of this.  Sure, I have fried green tomatoes plenty of times, but never cut them up bite-sized like okra.  She goes on to enlighten me that you can even fry them and serve them up together!

Mom and Dad sent us home with several bags of veggies including a bunch of okra and tomatoes.  I plan to make the following Fried Green Tomatoes and Okra dish tonight for dinner, and I plan to make tomatoes with boiled okra (which my kids love) or this Stewed Okra and Tomatoes recipe from Fat Free Vegan in the next couple of days.

Fried Green Tomatoes and Okra:

  1. Fill 1/4 of an iron skillet with cooking oil and heat on medium-low.
  2. After washing your vegetables, cut them into bite-size pieces on the diagonal.
  3. As you cut your okra, it will become slimy.  This slimy juice from the okra will help your bread coating to stick to form the crust.
  4. In a rectangular glass dish, combine a dash of salt with 1 part flour and 1 part cornmeal using a fork.  (Or to make it gluten-free, use only the cornmeal).  How much will depend on how many vegetables you are using.  I usually start with 1 cup of each.
  5. Pour 2 cups of plant milk in a separate bowl.  Soy milk or plain almond milk both work well.
  6. Using your fingers, toss the cut vegetables in the milk, then toss them in the dish of bread coating.
  7. Place vegetables in frying pan.  You may have to fry them in batches.  You don’t want to overfill your pan, or the vegetables will stick together which causes the crust to not stick.
  8. Once your vegetables are in the pan, let them fry without moving them around too much.  This will help the crust to stick also.  You’ll want to flip them only once or twice to get a good fried coating all around each piece.
  9. Remove the pieces using a slotted spoon and drain on a plate covered with a cloth or paper towels.
  10. Season with salt.
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