Fried Veggies

1 cup buttermilk
1 large egg
1 ½ cups cornmeal
1/8 teaspoon salt
¼ t. pepper
Fresh vegetables such as okra, green tomatoes, onion, zucchini, or yellow squash
Vegetable Oil
Salt

Whisk buttermilk and egg. Combine cornmeal, salt and pepper.

Dip vegetables in buttermilk then coat in cornmeal mixture.

Pour oil to a depth of 3 inches in dutch oven; heat to 375 degrees.

Fry vegetables in batches for 4 minutes on each side – turning too soon will cause breading to fall off.

Drain on paper towels

Add salt.