How Do You Pan-Fry Zucchini Squash, Green Tomatoes, Okra, Or Cabbage To Retain Their Country Flavors?
To cut down on the oil or fat absorbed by certain pan-fried vegetables, powder them with a light layer of select flour or flour-mix instead of using the often-prescribed thick batters or heavy breading. Here are the recipes for frying four fresh vegetables to retain their country-cooked flavor. 1. Simple Pan-Fried Zucchini (by City Sandra) • 2-4 medium sized Zucchini squashes • all-purpose flour • grated Parmesan or Romano cheese • salt and pepper • high-grade vegetable cooking oil • salad dressing or cheese dip of choice, if necessary • Wash and dry the squash • Cut off the rough ends, but do not peel • Slice into 1/4″-thick rounds; add salt and pepper lightly to taste • Warm a shallow layer (1/16″ or less) of oil in wide frying pan at medium-high heat • Powder both sides of the slices with the flour in a bowl or bag • Fry each side in the oil until golden brown, about 2½±-minutes each • Transfer the slices to a paper-towel-lined plate • Sprinkle them with grated cheese to taste • Ser
