Vegetable Fries Recipe

Name: Vegetable Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: eggplant; yellow squash; pattypan squash; zucchini; small whole okra; green tomato; onion; green pepper; 1 cup flour; 1 cup yellow cornmeal; milk; salt and pepper; 1 cup flour; 1 cup yellow cornmeal

Servings: persons

eggplant
yellow squash
pattypan squash
zucchini
small whole okra
green tomato
onion
green pepper
1 cup flour
1 cup yellow cornmeal
milk
salt and pepper
1 cup flour
1 cup yellow cornmeal

1
Cut veggies into strips or slices except for the okra; leave whole.
2
Place vegetables in a bowl of cold water until ready to use.
3
Meanwhile in a medium mixing bowl add one cup flour and one cup yellow cornmeal (non self-rising cornmeal) and enough milk to make a batter.
4
Salt and pepper veggies and place in batter mixture.
5
In a large plastic bag add one cup flour and one cup yellow cornmeal, shaking to mix.
6
Add veggies a few at a time and deep fry in hot oil (375 degrees) until golden brown, about 2 to 3 minutes.
7
Drain veggies on paper towel, serve hot.
8
P.
9
S.
10
Batter and flour/cornmeal mixture can both be refrigerated and used another day.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: eggplant, yellow squash, pattypan squash, zucchini, and more.

Yes, Vegetable Fries falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Fries

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