![]() When it’s done, be sure to strain from the grease well. First, we’re going to fry the little ones and then the big ones after, so everyone is fried up evenly. We’re going to shake off some of that coating, so that grease lasts longer. I like to do it the same way, like we did with okra. These are going to fry up softer, which is what I like about yellow squash.īe sure you toss the squash to coat well in the flour mixture. I want to taste the squash, that’s the reason we’re not having a big thick coating of batter. ![]() I like to toss up flour, our seasoning and a little of that cornstarch. The coating for the squash is similar to the okra, but we’re not using cornmeal. That way you’ll end up with a more even frying. I like to separate the larger pieces from the smaller ones, since squash isn’t uniformly sized. I like to go about 1/8-inch, that way everything fries up nicely. Be sure you generously season right after they come out of the oil, I love to use our Red River Ranch Original Seasoning, because it’s really good with fried veggies, but you can also use your favorite blend or salt and pepper, to taste.Ĭut off the stem and ends off of the squash and let’s get to cutting it. Strain the pieces from the oil and place on a paper towel in a warm spot until you finish it all up. Go ahead and fry that okra up, and be sure to stir in around a little while frying. Now, there’s a little trick that will help that grease keep longer – get a strainer and shake off the excess flour and cornmeal coating before adding the okra to the oil. You also want to be sure that you fry these in small batches, so every piece fries up evenly. It’s not going to take long for these little fellers to fry up, about 2-3 minutes. I’ve added about 3 inches of peanut oil to a Dutch oven. I like to just sift it around on top and then toss to coat. Now, we want to give it a little pop so I’m sifting in some cornstarch which will help create a good crunchy crust too. ![]() That cornmeal is going to help dry this mixture up so it’s not so sticky. Now toss in the flour to coat well followed by the cornmeal. You don’t want a bunch of buttermilk here, just enough to lightly coat all those okra pieces. But that slime will help some of this batter stay on.Īdd the okra to a mixing bowl and pour in the buttermilk. I like to let it sweat just a little because okra has a little slime to it when cut and you want that to dry out a bit. Now, let them rest for about 2-3 minutes. Cut the stem and tip off and then cut them in about 1/8 to 1/4-inch thick slices. Now, I washed all the okra and let it dry. Today we’re going to fry up some okra and squash with a cornmeal flour crust – it’s going to be the perfect blend where you get the flavor of the veggies without an overpowering gummy crust. It’s summertime and it’s the perfect time to get some fresh veggies straight from the garden.
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