I am intentionally keeping this recipe generic. I have used this recipe for fried okra, green tomatoes, mushrooms, zucchini, and eggplant, and it works well on all of them, whether deep fried or pan fried. The coating adheres fairly well, and even stays on remarkably well through refrigeration and reheating in the oven. Don't let the length of the directions scare you. A lot is just commentary and "either/or" type instructions.