Despite being a vegetable farmer and promoting heathy eating, I love all things fried! It’s finally okra season, and I’ve really been enjoying air-fried okra. Here’s my very simple (and flexible) recipe for the breading I use on everything: fried okra, fried green tomatoes, fried eggplant or zucchini or squash slices, onion rings, etc.

First, slice whatever you’re going to be breading. Look at the cute little star shapes okra makes! Next, prepare 3 bowls:

flour + spices (I like Italian seasoning and Adobo, but you can do whatever you like—garlic salt, parsley, etc)
egg + milk (about two parts beaten egg to 1 part milk)
breadcrumbs + cornmeal (about half and half, or whatever ratio you like; or substitute cracker crumbs)

Drop your slices into the first bowl and make sure they’re well-coated with flour.

Drop your flour-coated slices into the bowl with egg & milk and stir them around.

Fish your slices out of the egg mixture with a fork and drop them into the cornmeal & breadcrumb mixture and stir to coat.

Air fry at around 400 degrees or deep fry in hot oil until breading turns golden brown. ENJOY!