Fried Okra And Squash
Crispy fried okra and squash coated in seasoned cornmeal batter, perfect as a savory side dish with a satisfying crunch and vibrant flavors.
Ingredients
Instructions
- Mix the okra, squash, and sliced onion; season with salt and pepper.
- In a separate bowl, beat the egg and buttermilk together.
- Dip the vegetable mixture into the egg and buttermilk mixture.
- Drain the coated vegetables slightly to remove excess liquid.
- Mix the flour and cornmeal together in a separate bowl.
- Batter the dipped vegetable mixture in the flour and cornmeal mixture.
- Deep fry the battered vegetables until golden brown.
Tips & Substitutions
For extra crunch, consider adding a teaspoon of baking powder to the flour and cornmeal mixture. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For a spicier kick, try adding cayenne pepper to the flour mixture. This dish is also great for using leftover vegetables; just ensure they are cut into similar sizes for even frying.
Serving Suggestions
Fried okra and squash are delightful served as a side dish with grilled meats or fish. They pair beautifully with creamy dips or sauces, like ranch or aioli. For a complete meal, consider serving them alongside a fresh salad or alongside dishes like Creamy Crock-Pot Potatoes. They can also be a great appetizer at gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the fried okra and squash on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Okra And Squash contains roughly 910 calories, with 20g protein, 179g carbohydrates, and 13g fat. It is an excellent source of protein (40% of the Daily Value), iron (38% of the Daily Value), and calcium (34% of the Daily Value), and a good source of dietary fiber and vitamin D. Note that it is relatively high in sodium, at 2582mg per serving (112% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen okra and squash for this recipe?
Yes, you can use frozen okra and squash, but it's best to thaw and drain them well before using to prevent excess moisture, which can affect the batter's adherence. Pat them dry with a paper towel to ensure they fry up crispy.
What oil is best for frying these vegetables?
Vegetable oil, canola oil, or peanut oil are excellent choices for frying due to their high smoke points. They help achieve a nice golden color and crispy texture without imparting strong flavors to the dish.
Can I make this dish gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free cornmeal. Just make sure to check all labels for any hidden gluten ingredients, especially in processed foods.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).