Fried Okra & Summer Squash

I believe that Fried Okra is one of the many simple things that show God is good. Ok, that sounds really dramatic... but it's so true. I've actually encountered several of my friends who have never had fried okra. After a brief heart attack, I begin the intervention process and make them their first batch. I am currently at a 100% conversion rate, so if you have never had fried okra or are a veteran who is just looking for a different spin on the classic, I have the perfect recipe for you. In fact, this recipe is always eaten so fast, I really don't have great pictures to wow you with; don't worry those will come with time - I hope! (P.S. Here is the recipe for those lovely pork chops and gravy, chilling in these top pictures...)

I would like to go ahead and broaden the horizon of this recipe. With the exact same technique you can fry a variety of different vegetables - zucchini, squash, green tomatoes, you're imagination is the limit! It is an amazing addition to the Southern Summer series because I believe fried okra is a deep rooted Southern tradition!

This technique is short, sweet, and very easy to master. It will produce a crunchy exterior without a heavy breading, since this is a cornmeal based recipe. If you give this a try, I know it will be a constant request in your menu!

Notes:

• The only word of caution is to not overcowd the pan when frying. If you do this, the food will not be crunchy because it will absorb more oil and air toward the soggy side (ewww).

 (Reference the above picture for a truly amazing meal! If you ever need to woo me, these classics are a good place to start! And here is the recipe for that cornbread that's hanging out to the right of the okra.)

Fried Okra & Summer Squash
1 lb. okra and / or 4 summer squash
1 - 2 c. cornmeal
1 t. salt
1/2 c. vegetable or canola oil

Rinse the vegetables well and while it is still damp, cut it into rounds into a large bowl. Once all of the vegetables have been cut, add enough cornmeal to coat the vegetable slices well.

Heat the oil in a large, heavy bottomed frying pan. Let the oil heat up over medium heat. Once the oil begins to shimmer or a drop of water sizzles when it hits the surface, add the vegetable slices into the pan, frying in batches.

Fry until golden brown, stirring occasionally and making sure that both sides of the vegetables brown evenly.

Using a slotted spoon, transfer and drain the vegetables onto a paper towel lined plate. Serve immediately.