Fried Garden Goulash (All measures are approximate) Squash or zucchini (five to seven, medium/small) Onion (one, small) Green tomatoes (five or six, medium/small) Hot peppers (one or two) Okra (optional) One or two potatoes flour, salt & pepper You dice it all, season, stir, batter lightly with flour by tossing in a bag (mixture may be a little mushy), then fry in about 3/4inch of oil on medium high heat, turning frequently, until much of the mixture is brown and crispy. It's best to fry it in increments, adding more oil as need- ed, and taking up on a paper-towel lined dish. It also helps prevent sogginess to let the tomatoes drain awhile in a col- lander before mixing with other ingredients. I love this recipe! ***
(Image is of pre-cooked mixture)
