Fried Okra and Green Tomato Combo

Fried Okra and Green Tomato Combo are two Southern favorites coming together most deliciously. The vegetables are cut into equal sizes, coated with a self-rising coating, fried to perfection and sprinkled with a heavy dose of salt and pepper with a little pinch of cayenne pepper.

This is a post to celebrate the bounty of two Southern favorites, Fried Okra and Fried Green Tomatoes. Some summers I don't fry okra or green tomatoes but once or twice, but this summer I couldn't get enough of them.

Our little local grocery store started stocking local farmers garden vegetables. To make it so tempting, they have the display right in the front door.

Homegrown squash, zucchini, new potatoes, fresh ripe tomatoes and the most gorgeous green tomatoes. I just couldn't resist grabbing a few each time I went to the store.

I like to buy green tomatoes on the light pink side. They are not quite so sour. They are perfectly delicious!

As you remember this is the little store I mention in the post for my peach pie. They have undoubtedly been a lifesaver for a quick trip to get groceries that I didn't get during my big grocery shopping trip. If the truth is known, I just couldn't stop thinking of the green tomatoes, but I will never tell. Haha!

I cooked a pot of Lady cream peas to go with the fried okra and tomatoes, and we had some sliced fresh peaches for dessert. We didn't even miss the meat in this meal.

I fry minimal these days try to keep healthy, but the next day we heated them back up in the oven and added fried fish to go with it. They were still tasty and even crisped up again. We definitely had our fix of fried food for the summer.

The summer is coming to a close, and so are the green tomatoes. I still see fresh okra in the stores so we will enjoy another serving of them for a while. On the lighter side, with okra, I like to make an Okra Creole with chopped tomatoes and onions.

If you are able to get your hands on some fresh okra and green tomatoes, I hope you will try these two vegetables fried together.

Yield: 8-10Author: Kay Little | Cooking with K

Fried Okra and Green Tomato Combo

prep time: 15 MINScook time: 40 MINStotal time: 55 mins

ingredients:

1 cup vegetable shortening (I used Crisco)
1 lb. okra, cut into 1/2-inch cubes
2 medium green tomatoes, cut into 1/2-inch cubes
1 medium onion, cut into 1/2-inch cubes
1 cup yellow self-rising cornmeal
1 teaspoon salt
1/2 teaspoon coarse black pepper
1/4 teaspoon cayenne pepper

instructions

Heat shortening in a large cast iron skillet until hot but not smoking. The temperature should be 365 degrees F with a cooking thermometer.
In a bowl combine okra and tomatoes; set aside. Try not to stir too much and release the water and juices from the vegetables.
In a large bowl add the self-rising cornmeal. Add half of the vegetable mixture and gently toss until vegetables are well coated.
Lift vegetables out with hands letting excess coating drop back into the bowl. Gently arrange in single layer vegetables in hot oil. The temperature will drop to 345-50. Cook at that temperature. Let fry without disturbing to achieve a crust on the bottom. Cook approximately 3 minutes before turning vegetables.
Cook vegetables another 5 minutes stirring occasionally. Cook until vegetables are golden brown and tender on the inside. Remove from oil and place on a paper lined platter.
Immediately sprinkle with salt, black pepper, and cayenne pepper. Repeat with the remainder of the vegetables.
Serve immediately. Reheat leftovers in a 400 degree preheated oven.
Cook's Note: Recipe adapted from White Lily Recipes

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