Crunchy Fried Summer Vegetables with Spicy Ranch Dipping Sauce
2 fresh zucchini squash
2 fresh yellow squash
18-20 fresh okra
3 cups whole milk
1 Tbs. salt
Altman Farm and Mill’s Fish Fry
Oil for frying
Cut fresh zucchini and squash into ¼” thick slices. Cut okra into thirds. Whisk eggs and salt in milk to make an egg wash. Soak the cut vegetables in the egg wash for 10-15 minutes. Coat the vegetables in the fry mix and cook the vegetables according to the directions on the Altman Farm and Mill Fish Fry.
Spicy Ranch Dipping Sauce
Add 2-3 Tbs. of Siracha hot sauce to 1 cup of your favorite ranch dressing.
Slice all vegetables. Boil rice with rosemary. Heat skillet or Wok to medium temperature. Add brussel sprouts. Simmer 3 to 5 minutes depending on the texture desired. Add onions, peppers let simmer about 1 minute. Add mushrooms, zucchini, garlic, Qulture season mix, and basil. Let it fry down about 3 minutes or to desired consistency. Remove from heat. Stir in Qulture Sweet Chili Sauce. Prepare over Rosemary rice.