Preheat oven to 300° F
1 small green and 1 small yellow squash – crookneck squash, zucchini, cousa, tatuma, or gourmet globe (Ronde de Nice)
15 whole small okra
Cook’s Note: Okra should not exceed 2 inches in length. Longer than that and you might as well eat an umbrella!
2 medium red or gold potatoes
¼ cup flour
¼ cup yellow cornmeal
4 tablespoon olive oil in 1 tablespoon increments
¼ teaspoon salt
¼ teaspoon pepper
Cut potatoes in ¼” thick circles and the circles into pieces approximating bite-size wedges.
Boil potatoes until fork tender, then drain.
While potatoes cook, cut ends off of squash and then cut in ¼” thick circles. Cut the circles into bite-sized wedges.
Cut okra in bite-size circles.
Mix flour and cornmeal with salt and pepper.
Toss all vegetables in the dry mixture to coat.
Heat 10” fry pan. When hot, add 1 tablespoon oil to cover bottom of pan. When oil shimmers, add coated vegetables in a single layer in the bottom of the pan.
Fry vegetables until tender and lightly browned, turning as necessary to brown all sides.
Place on baking sheet in oven.
Continue to fry raw coated vegetables until completed.
Transfer to serving bowl and serve immediately.