Mmmm. Good old country comfort food with less fat than what I grew up eating. We combined okra and squash because sometimes, at the first of the season, there wasn't enough okra or squash to "have a mess" as my family always said, but my family actually likes it better this way now.
Notes from the Test Kitchen:
What a great way to "fry" some veggies. I loved the combination of veggies and did add the potatoes. The seasonings enhance the flavor of the fresh veggies and the cornmeal/flour coating is great. Can't wait to make this again!
small squash, diced to 1/2 inch
pieces of small okra, sliced
small new potatoes, red or white, diced to 1/2 inch (optional) it's great with or without the potatoes.
onion chopped to about 1/2 inch pieces
fresh jalapeno peppers, chopped (optional)
handfuls of all purpose flour, add more after mixing in meal and spices if needed to cover the vegetables.
Be sure to use the freshest ingredients. Add each chopped vegetable ingredient into bowl for mixing.
Salt, garlic powder, and pepper vegetables and stir. Throw in flour on top of vegetables, then corn meal.
If the vegetables aren't sufficiently covered upon stirring, you may add more flour one tablespoon at a time until it's all covered.
Place aluminum foil, shiny side up, in a sheet pan. Spray with Pam cooking spray. Remove vegetable mixture from bowl with hands and spread onto the foil in a thin layer. If there is any loose flour in the bowl, dump it into the trash instead of onto the pan.
Spray the top of the breaded vegetables with Pam.
Place into the preheated oven and bake at 400 degrees for 25-30 minutes or until brown. I stir them around about 10 minutes before they finish cooking to crispen them up better on all sides.
Remove from oven and serve immediately. This is good fried on the stove top also, but if you are like my family, you may be cutting back on fried foods. This is a good way to eat nice comfort foods without consuming large amounts of unhealthy fats.