Instead of using the often-prescribed thick batters when frying certain vegetables, powder them with light layers of select flour or flour-mixes before frying them in shallow levels of oil or grease.
This method will cut down on the amount of oil or fat absorbed in them, which enhances the flavors of the veggies.
Here are our own recipes for frying three fresh vegetables to retain their healthy country-cooked flavor and one reference to fried cabbage.
1.
Simple Pan-Fried Zucchini

• 2-4 medium-sized Zucchini squashes
• all-purpose flour
• grated Parmesan, Romano, or Asiago cheese, or a mixture of such
• salt and pepper
• high-grade vegetable cooking oil
• salad dressing or cheese dip of choice, if desired

1. Wash and dry the squash
2. Cut off the rough ends, but do not peel
3. Slice into 1/4"-thick rounds; add salt and pepper lightly to taste
4. Warm a shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat
5. Powder both sides of the slices with the flour in a bowl or bag
6. Fry each side in the oil until golden brown, about 2-minutes each
7. Transfer the slices to a paper-towel-lined plate
8. Sprinkle them with the grated cheese to taste
9. Serve warm; two to four adults

2.
Simple Pan-Fried Green Tomatoes

• 4-6 medium-sized green tomatoes
• all-purpose flour
• grated Parmesan, Romano, or Asiago cheese, or a mixture of such
• salt and pepper
• high-grade vegetable cooking oil
• salad dressing or cheese dip of choice, if desired

1. Wash and dry the tomatoes
2. Remove the stem area, if any
3. Slice into 1/4"-to-1/2"-thick rounds; add salt and pepper lightly to taste
4. Warm shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat
5. Powder both sides of the slices with flour in a bowl or bag
6. Fry one side in oil until golden brown, about 3-minutes
7. Flip and do the other side until golden brown or done
8. Transfer the cooked slices to a paper-towel-lined plate
9. Sprinkle them with the grated cheese to taste
10. Serve warm; two to four adults.
    

3.
Simple Pan-Fried Okra

• 1-to-3-lb fresh of fresh tender okra
• 1-cup all-purpose flour
• 1-cup yellow cornmeal
• salt & pepper
• high-grade vegetable cooking oil

1. Cut the stem end from each okra
2. Slice the okra transversely into rounds 1/8"-to-1/4" thick
3. Add salt & pepper lightly to taste
4. Powder-down well in 1:1 mixture of flour and cornmeal in a bowl or bag
5. Fry in thin layer of oil with frequent turning until browned and done at medium-high heat
6. Serve on paper-towel-lined plate.
   (This dish goes well with fresh sliced or wedged tomatoes.
   )

Summary.
Certain food buffs prefer the heavily battered fried vegetables because the vegetables themselves are protected by their coatings.
That is, the veggies remain untouched by the hot oil or grease during the frying.
However, these fried vegetables are grease blobs.
Much of their actual flavor comes from the highly greased batters instead of from the inner vegetables in question.
From the recipes above, one can enjoy the true flavors of fresh pan-fried veggies.
For a non-battered fried cabbage recipe, see the following website.