Today’s lunch came directly from my garden to the kitchen, to the pan and then my tummy. It had been picked less than an hour when I was stuffing myself – with reverence of course!
All told there was zucchini, green beans, okra, eggplant, green tomato, new potatoes, and peppers. It all started off with the cucumbers though.
I melted some coconut oil in a large skillet then prepped the veggies. The okra and green beans were left whole. But the potato, zucchini, eggplant and green tomato were sliced thick. I chunked the beautiful round orange pepper.
Each piece of vegetable was dipped in country fresh egg then a mixture of course ground organic cornmeal and whole wheat flour. I carefully laid each breaded piece in the hot oil and browned till crispy on the outside and barely tender on the inside. A mixture of mayo or Miracle Whip (I know…) and prepared horseradish is my condiment of choice for fried vegetables.