Southern Fried Squash & Okra
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One of the best things about gardening is squash. It is my favorite vegetable, and has been since I was a very young child. I credit my parents for this — they introduced me to the mouth-watering goodness of fried squash as soon as I was old enough to eat solid food. Second only to squash is okra — a Southern classic. We cook our squash and okra the same way (zucchini too, for that matter), so I’m including both recipes here together — just choose the veggie of your liking and have at it.
CourseSide Dish
Servings Prep Time 4 people 10 minutes
Cook Time 15 minutes
Servings Prep Time 4 people 10 minutes Cook Time 15 minutes
Southern Fried Squash & Okra
Print Recipe
One of the best things about gardening is squash. It is my favorite vegetable, and has been since I was a very young child. I credit my parents for this — they introduced me to the mouth-watering goodness of fried squash as soon as I was old enough to eat solid food. Second only to squash is okra — a Southern classic. We cook our squash and okra the same way (zucchini too, for that matter), so I’m including both recipes here together — just choose the veggie of your liking and have at it.
CourseSide Dish
Servings Prep Time 4 people 10 minutes
Cook Time 15 minutes
Servings Prep Time 4 people 10 minutes Cook Time 15 minutes
Ingredients
Servings: people
Instructions
Slice the veggies about 1/4 inch thick.
Dredge them in a mixture of flour, salt & pepper, so they’re evenly covered on both sides.
Heat the olive oil in a frying pan over medium heat.
Add the veggies to the hot oil, and cook until they’re golden brown on one side, then flip them and cook until they’re golden on the other side. Eat. Love.
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** You’ll see that I often don’t designate specific quantities and measurements in my recipes. I do this because you know better than I do how much food your family needs and what your tastes are. Cooking isn’t an exact science, anyway — it’s more of an art. (Baking is another story — it actually is science — so I include measurements for my baking recipes.) So use whatever quantity you’d like, make changes to suit your tastes, and substitute ingredients to reflect what’s fresh in the garden and what’s available in your kitchen.