Thursday, September 10, 2009

Almond-Battered Veggies

The concept for this batter came from Mollie Katzen's Sunlight Cafe. Katzen only uses mushrooms, but guess what we added? That's right: okra! The batter doesn't stick to the okra as easily, but it's worth the trouble. Phoebe's sister substitutes nutritional yeast for the parmesan -- a tasty option for the lactose-intolerant among you.

3 cups vegetables:
portabello mushrooms, caps sliced into 1/2 inch strips and stems sliced into 1/4 inch strips
okra, sliced in half lengthwise
gypsy peppers, sliced into long strips
zucchini, sliced into 3/8 inch strips
1/2 cup almonds
1/4 cup parmesan cheese, chopped roughly
dash of salt
1 egg
oil (something that can withstand heat, like canola)

Grind the almonds, cheese and salt in a food processor until the consistency is a little thicker than cornmeal, then pour onto a plate. Beat the egg into a pie pan. Dip the vegetable slices into the egg, then press them into the batter -- you'll want a nice, thick crust. Heat a skillet on medium-high with just enough oil to keep the pan greased. Cook until golden brown, about five minutes on each side, and serve immediately, preferably with ketchup.


Jen (Modern Beet) said...

This sounds delicious! There's a recipe in The Herbfarm Cookbook that does a similar thing with boneless chicken pieces -- the coating is ground almonds, breadcrumbs, parmesan, salt, and a whole lot of herbs (rosemary, sage, and thyme). The chicken is then baked in the oven until done. I have made this many times, but never thought to use a coating like this for vegetables. Thanks for the idea

I Heart Kale said...

Thanks Jen--it is, indeed, delicious!

Tanya said...

Oooof! That looks delicious. I've made similar mushroom but sans-okra topping for chicken, but this is just beautiful! I love okra!

Diane said...

Oooh! I was JUST looking for something to do with my almond meal I had leftover from making almond milk! This recipe looks fantastic!

Happy to have found you so I can follow your blog now too! :)


trexni said...

ouh look nice