- ½ lb of vegetables cleaned and cut into strips, thin slices, or florets
- ½ cup all-purpose flour
- 2 eggs
- ¼ cup milk
- 1 cup cornmeal
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- Heat the oven to 450 F.
Clean and cut up your vegetables. We suggest trying this recipe with green beans, green tomatoes, broccoli, cauliflower, or even turnips.
Set up your breading station! On one plate, spread out the flour. Crack both eggs into a bowl, add the milk, and mix lightly with a fork. On another plate, spread the cornmeal, salt, black pepper, paprika, and garlic powder. Mix the plate with your fingers.
Spread a small amount of oil or butter across a baking sheet.
A few at a time, take the green beans and dredge them in the flour. Next, transfer the flour-covered beans to the egg mixture. Cover the beans lightly with egg mixture, being careful to shake off any excess egg. Then transfer to the cornmeal mixture and coat them evenly.
Carefully spread the crusted green beans onto the baking sheet. Repeat until you’ve done them all. If you run out of any of the three mixtures, just mix up a bit more.
Bake for 10 to 15 minutes, until golden and crispy. Enjoy hot with your favorite dipping sauce!
This recipe is from Good and Cheap, Eat well on $4/Day By Leanne Brown. The cook book is available for free on her website. She is also currently raising funds to print the book and make it available to those who would need it.