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Southern fried veggies Recipe

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This recipe for Southern fried veggies, by , is from NBCC Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Seay


Flour. LOTS of it. Donít start this recipe with only a cup or two of flour in the house. Begin by measuring out three cups, but have backup flour ready. You can mix a cup of corn meal in as well.

Veggies. As much FRESH okra as you can get your hands on. This is labor-intensive and freezable, so you might as well do as much as you can. And fresh is key.

Eggs. Lots of them. Again, donít think you can squeak by on three. Better to have a carton of 18 waiting in the fridge. I began by cracking five.


Salt shaker

Lots of paper towels

Wash veggies well in a colander. Then slice, discarding the ends.

Melt your Crisco in a large skillet or fryer.

Put beaten eggs in a bowl, flour in another bowl, and set up an assembly line that ends in your fryer.

Toss a handful of veggie in flour.

Shake off excess flour.

Dip the floured veggie in the egg, and then put it back in the flour.

Fry until golden brown.

Then dump onto paper towels. Salt immediately while still crazy-hot. (I learned this from Emeril.) Repeat the process with a new batch of okra, and when the first batch has cooled slightly, move to your serving container and salt again.

Repeat, over and over and over, sneaking lots of hot, fresh okra . . . . until youíre done.

Personal Notes:
Personal Notes:
After youíve stuffed yourself silly with fried veggies, to the exclusion of all other food groups for your evening meal . . . place all leftover, cooled fried okra in a ziploc bag and freeze.

To re-heat, just place it (still frozen) in a single layer on a cookie sheet in a 350 degree oven for 8-10 minutes, or until you see it start to bubble.




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