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)
Frying Pan
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.
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