For the fried summer vegetables:
1. Slice the baby zucchini on a bias into pieces that are ¼ inch thick rounds. Remove the end
pieces of the zucchini and set these aside for compost.
2. Trim the ends of the green beans and cut in half. Place ends in compost.
3. Remove the tops from the eggplant and okra. Quarter the okra and slice the eggplant.
4. In a medium bowl, season sliced vegetables with kosher salt and toss to distribute.
(This will bring water to the surface of the vegetables and allow the flour to stick.)
5. Add the vegetable oil to a 3 or 4 Qt sauce pot and set aside.
6. Combine the breadcrumbs and optional Parmesan into a medium bowl or large ziplock bag.
7. In a separate bowl, whisk together the oatmilk, water, and 2 teaspoons of
World’s Fair Barbecue Rub.
8. Add the flour to the bowl of vegetables and toss well to coat the slices evenly.
9. Working in batches, shake off any excess flour from a handful then transfer them to the oat
wash. Ensure they are fully covered and that the oat wash adheres before gently lifting them
and transfer to the breadcrumb and cheese mixture.
9. Coat evenly. If you see bald spots, repeat on those pieces until fully coated. When all of
the slices are coated, gently shake them in your hands to remove any loose crumbs
before transferring them to a baking tray.
10. Repeat this breading process with all of the vegetables. Clean the area and wash your hands.
Begin heating the frying oil to 350-375ºF.
11. Prepare a tray with a rack or paper towels to drain the zucchini and green beans from the fryer.
When the oil has reached temp, carefully drop an even layer of the vegetables in the fryer. Fry
the pieces for about 1½-2 minutes or until they are golden brown and crispy.
12. Drain the pieces on the prepared surface then ensure the oil again reaches at least 350ºF before
continuing with the next batch. It is helpful to skim the oil with a fine mesh strainer in between
batches so as to avoid burning crumbs that have fallen loose.
13. Immediately season with World’s Fair Barbecue Rub once removed from hot oil.
For the Sauce, Lettuce, and Bun:
1. While the oil is warming, toast the flat side of the buns. Once they are toasted, keep them warm.
2. Combine the mayo, mustard, pickles, brine, lemon, herbs, and salt in a small bowl.
3. Wash and dry the baby lettuces and set aside.
Generously spread dressing on both sides of the buns.
Transfer the hot crispy vegetables to the sandwiches and top with lettuces. Serve immediately.
You should accompany the sandwich with additional mayonnaise, pickles, and your favorite hot
More About This Recipe
You should accompany the sandwich with additional mayonnaise, pickles, and your favorite hot sauce.