Thursday, September 10, 2009
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
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.