How to 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)

Pan Fried Chicken

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 2-1/2-minutes each or so Transfer the slices to a paper-towel-lined plate Sprinkle them with grated cheese to taste Serve warm; two to four adults

Note: The lightly floured slices absorb less oil during the frying stage than the thickly battered or breaded ones, which enhances the natural country taste of the vegetable itself.

2. Simple Pan-Fried Green Tomatoes (by City Sandra)

4-6 medium-sized green tomatoes 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 tomatoes Remove the stem area, if any Slice into 1/4"-to-1/2"-thick rounds; add salt and pepper lightly to taste Warm shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat Powder both sides of the slices with flour in a bowl or bag Fry one side in oil until golden brown, about 3-minutes or so Flip and do the other side until golden brown or done Transfer the cooked slices to a paper-towel-lined plate Sprinkle them with grated cheese to taste Serve warm; two to four adults.

3. Simple Pan-Fried Okra (by Farmer Jim)

1-to-3-lb fresh of tender okra 1-cup all-purpose flour 1-cup yellow cornmeal salt & pepper high-grade vegetable cooking oil

Cut the stem end from each okra Slice the okra transversely into rounds 1/8"-to-1/4" thick Add salt & pepper lightly to taste Powder-down well in 1:1 mixture of flour and cornmeal in a bowl or bag Fry in thin layer of oil with frequent turning until browned and done at medium-high heat Serve on paper-towel-lined plate. (This dish goes well with fresh sliced or wedged tomatoes.)

4. Down Home Pan-Fried Cabbage (by Farmer Jim)

1-head of cabbage (medium to large) salt and pepper high-grade vegetable oil or butter Optional ingredients if desired (see the list below)

Cut the head in half and core it Par boil the halves in water 1-to-2-minutes Cool and drain Cut cabbage into large bite-sized pieces Fry in small amount of oil or butter in large frying pan at medium-high heat Add salt and pepper lightly to taste Cover and simmer with occasional turning, like frying potatoes (5-10 minutes); portions of the cabbage will brown slightly Serves two to six as main or side dish. (This dish goes well with bacon or sausage, fresh sliced or wedged tomatoes,and cornbread.)

Note: the following optional items can be individually added to the cabbage for variations of the same dish.

Chopped onion or garlic (small amount) Par-boiled diced Zucchini pieces (1/3 to 1/2 of total combined amount) Par-cooked potato slices or chunks (1/3 of total) Chopped canned pineapple (sweetness, 1/4 of total) Cooked noodles or pasta (1/3 to 1/2 of total) Small amounts of chopped nuts of choice Also, some folks like cider or wine vinegar on their greens.

From these recipes, please enjoy the county-cooked flavor of fresh pan-fried vegetables. See these sites for more pan-frying vegetable recipes.

How to Pan-Fry Zucchini Squash, Green Tomatoes, Okra, Or Cabbage to Retain Their Country Flavors

1. Spaghetti w/Pan-Fried Veggies -- http://www.nibbledish.com/people/yuffieyeo/recipes/garlic-spaghetti-with-pan-fried-vegetables

2 Golden-Veggie Fried Rice http://www.Tammysrecipes.com/golden_veggie_fried_rice

Recommend : cuisinart multiclad unlimited 12 piece cookware circulon 2 10 piece cookware set anolon advanced bronze 10 piece cookware set

Eggplant, Zucchini, and Sun-Dried Tomato Polenta Stacks

Sautéed eggplant, zucchini and sun dried tomatoes highlight this amazing dish that makes a perfect appetizer, lunch or dinner entrée. Pan fried polenta slices are topped with sautéed vegetables, tomato slices, shredded mozzarella cheese and chopped fresh basil. Serve these incredibly delicious polenta stacks warm with hot marinara sauce.

Cook's Notes:
To remove some of the bitterness from the eggplant, lightly salt eggplant slices and place in a colander to drain for 30 minutes.

Pan Fried Chicken

Sun-Dried tomatoes should be fully hydrated.

Marinara sauce can be found in most supermarkets with the spaghetti sauce products and other Italian food items.

Eggplant, Zucchini, and Sun-Dried Tomato Polenta Stacks

Ingredients:

3 tablespoons Extra Virgin Olive Oil
1 small Eggplant, halved, sliced
3/4 cup chopped White Onion
2 small Zucchini, sliced
1/4 cup sliced Sun-Dried Tomatoes
1/4 teaspoon Kosher Salt
1/4 teaspoon Fresh Ground Black Pepper
1 (16 ounces) tube Ready-To-Heat Polenta, cut into 8 slices
1 large Plum or Vine-Ripened Tomato, cut into 8 slices
1/2 cup shredded Fresh Skim Mozzarella Cheese
finely chopped Fresh Basil
2 cups Marinara Sauce, heated until piping hot

Preparation:

1. Add 1-tablespoon extra virgin olive oil to large skillet.

2. Sauté sliced eggplant and chopped onion until slightly softened, about 5 minutes.

3. Add additional 1-tablespoon extra virgin olive oil to skillet. Stir in sliced zucchini, sliced sun-dried tomatoes, kosher salt and fresh ground black pepper.

4. Cover skillet and cook 5-7 minutes, or until zucchini slices are tender.

5. Remove vegetables to large bowl.

6. Add polenta to clean skillet. Add 1-tablespoon extra virgin olive oil to skillet.

7. Add polenta slices to skillet. Cook 2 minutes. Remove from heat. Turn polenta.

8. Spoon vegetable mixture over polenta.

9. Top vegetables with tomato slices.

10. Sprinkle with shredded mozzarella cheese.

11. Cover skillet and cook until cheese melts.

12. Sprinkle with chopped fresh basil.

13. Serve with hot marinara sauce.

Eggplant, Zucchini, and Sun-Dried Tomato Polenta Stacks

A cooking class is a great way to learn how to prepare and cook eggplant the way the professionals do, or head over to http://www.EggplantRecipes.net, for the best, taste-tested eggplant recipes.

Recommend : cuisinart chefs classic 10 piece cookware set anolon advanced 10 quart stockpot cuisinart multiclad pro stainless 12 pc cookware

How to 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 2-1/2-minutes each or so
Transfer the slices to a paper-towel-lined plate
Sprinkle them with grated cheese to taste
Serve warm; two to four adults

Note: The lightly floured slices absorb less oil during the frying stage than the thickly battered or breaded ones, which enhances the natural country taste of the vegetable itself.

2. Simple Pan-Fried Green Tomatoes (by City Sandra)

4-6 medium-sized green tomatoes
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 tomatoes
Remove the stem area, if any
Slice into 1/4"-to-1/2"-thick rounds; add salt and pepper lightly to taste
Warm shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat
Powder both sides of the slices with flour in a bowl or bag
Fry one side in oil until golden brown, about 3-minutes or so
Flip and do the other side until golden brown or done
Transfer the cooked slices to a paper-towel-lined plate
Sprinkle them with grated cheese to taste
Serve warm; two to four adults.

3. Simple Pan-Fried Okra (by Farmer Jim)

1-to-3-lb fresh of tender okra
1-cup all-purpose flour
1-cup yellow cornmeal
salt & pepper
high-grade vegetable cooking oil

Cut the stem end from each okra
Slice the okra transversely into rounds 1/8"-to-1/4" thick
Add salt & pepper lightly to taste
Powder-down well in 1:1 mixture of flour and cornmeal in a bowl or bag
Fry in thin layer of oil with frequent turning until browned and done at medium-high heat
Serve on paper-towel-lined plate. (This dish goes well with fresh sliced or wedged tomatoes.)

4. Down Home Pan-Fried Cabbage (by Farmer Jim)

1-head of cabbage (medium to large)
salt and pepper
high-grade vegetable oil or butter
Optional ingredients if desired (see the list below)

Cut the head in half and core it
Par boil the halves in water 1-to-2-minutes
Cool and drain
Cut cabbage into large bite-sized pieces
Fry in small amount of oil or butter in large frying pan at medium-high heat
Add salt and pepper lightly to taste
Cover and simmer with occasional turning, like frying potatoes (5-10 minutes); portions of the cabbage will brown slightly
Serves two to six as main or side dish. (This dish goes well with bacon or sausage, fresh sliced or wedged tomatoes,and cornbread.)

Note: the following optional items can be individually added to the cabbage for variations of the same dish.

Chopped onion or garlic (small amount)
Par-boiled diced Zucchini pieces (1/3 to 1/2 of total combined amount)
Par-cooked potato slices or chunks (1/3 of total)
Chopped canned pineapple (sweetness, 1/4 of total)
Cooked noodles or pasta (1/3 to 1/2 of total)
Small amounts of chopped nuts of choice
Also, some folks like cider or wine vinegar on their greens.

From these recipes, please enjoy the county-cooked flavor of fresh pan-fried vegetables. See these sites for more pan-frying vegetable recipes.

1. Spaghetti w/Pan-Fried Veggies -- http://www.nibbledish.com/people/yuffieyeo/recipes/garlic-spaghetti-with-pan-fried-vegetables

2 Golden-Veggie Fried Rice http://www.Tammysrecipes.com/golden_veggie_fried_rice

Recommend : all clad copper core 3 quart saute with lid all clad masterchef 2 10 piece cookware set le creuset 9 piece cookware set