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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I made this one night when I wanted fried potatoes but did not have but a few. My family really enjoyed the new twist and now it is a regular on our menu. Ingredients:
3 to 4 potatoes, cut into frying size |
1 green tomato, cut into fourths, then cut each fourth into halves |
1 cup okra, sliced |
1 cup squash, sliced |
1 medium onion, coarsely chopped |
about 1 cup cornmeal |
2 tsp. salt |
1 tsp. black pepper |
1/4 cup vegetable oil |
Directions:
1. Combine all ingredients into a bowl.
2. Top with enough corn meal to coat.
3. Heat vegetable oil in a cast iron skillet. Add vegetables.
4. Fry over medium-low heat until vegetables are tender and lightly browned. Turning occasionally. Do not stir to often (this will make the vegetables mushy).
5. Drain any excess oil off.
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