Vegetable oil, for frying
¾ cup cornmeal
1 ¼ cups all-purpose flour
¼ teaspoon garlic powder
½ ground black pepper
1 tablespoon dried oregano
1 teaspoon cayenne pepper
½ teaspoon salt
1 pound fresh okra, sliced 1/2-inch thick
2 eggplants, sliced ¼-inch thick
1 large yellow squash, sliced ¼-inch thick
1 large cucumber, sliced ¼-inch thick
1 cup buttermilk
Fill a large Dutch oven, halfway with oil, and heat to 350º F.
In a medium bowl, combine 7 ingredients. Dip vegetables in buttermilk and dredge in cornmeal-flour mixture to coat well. Carefully add to the hot oil and cook until golden brown, about 5 minutes. Fry in batches until finished. Remove from oil, drain on paper towels and serve immediately.
Prep: 20 minutes | Cook: 5-15 minutes | Yield:6 to 8 servings | Level: Easy