Type | Fried vegetable |
---|---|
Course | Side dish |
Region or state | Southern United States |
Associated cuisine | Soul food, cuisine of the Southern United States |
Main ingredients | Okra |
Ingredients generally used | Cornmeal |
Fried okra is a side dish associated with the cuisine of the Southern United States, particularly soul food. It is made by coating sliced okra in cornmeal and then frying it.
Okra is a staple of the cuisine of the Southern United States, with fried okra being the most popular method of preparation. [1] [2] Okra was first transported to the Americas by slave ships during the Atlantic slave trade. [3] The method of frying okra is believed to have roots in the Congo [4] or West Africa before being transported to the United States. [1] During the mid-19th century, fried vegetables and fritters became increasingly popular in the South which contributed to the popularity of fried okra. [5]
Fried okra is popularly served at barbecues and restaurants in the South, especially as part of a meat and three. [2] It is often consumed during the summer, when okra is in season. [6] [7] It has been called "Southern popcorn". [8] The dish is associated with soul food, [9] [10] Cajun [11] and Gullah Geechee cuisine. [1] It is included in the Oklahoma state meal, a menu based on the agricultural and culinary history of Oklahoma that is an official state symbol. [12]
The basic preparation of fried okra is simple, requiring okra that has been dredged in oil and fried. [2] The okra pods are cut into slices and then tossed or dredged in cornmeal before frying in butter [13] or vegetable oil. [14] [4] Either deep frying and pan frying may be used. [1] More complex recipes involve dipping the okra in eggs or buttermilk prior to dredging in cornmeal or cornmeal and flour. [15] [16] [17] [18] Another method of preparation calls for a cornmeal batter that includes beaten eggs. This batter may be seasoned with ingredients such as black pepper and cayenne pepper. [19]
Okra can become slimy when sliced. [20] Cutting the okra into small pieces before frying allows it to maintain a crispier exterior texture, [8] but results in a slimier interior. [16] Whole okra pods may also be fried. [21]
It is typically served as a side dish, [2] sometimes with a dipping sauce such as remoulade. [22] [23]
Type | Fried vegetable |
---|---|
Course | Side dish |
Region or state | Southern United States |
Associated cuisine | Soul food, cuisine of the Southern United States |
Main ingredients | Okra |
Ingredients generally used | Cornmeal |
Fried okra is a side dish associated with the cuisine of the Southern United States, particularly soul food. It is made by coating sliced okra in cornmeal and then frying it.
Okra is a staple of the cuisine of the Southern United States, with fried okra being the most popular method of preparation. [1] [2] Okra was first transported to the Americas by slave ships during the Atlantic slave trade. [3] The method of frying okra is believed to have roots in the Congo [4] or West Africa before being transported to the United States. [1] During the mid-19th century, fried vegetables and fritters became increasingly popular in the South which contributed to the popularity of fried okra. [5]
Fried okra is popularly served at barbecues and restaurants in the South, especially as part of a meat and three. [2] It is often consumed during the summer, when okra is in season. [6] [7] It has been called "Southern popcorn". [8] The dish is associated with soul food, [9] [10] Cajun [11] and Gullah Geechee cuisine. [1] It is included in the Oklahoma state meal, a menu based on the agricultural and culinary history of Oklahoma that is an official state symbol. [12]
The basic preparation of fried okra is simple, requiring okra that has been dredged in oil and fried. [2] The okra pods are cut into slices and then tossed or dredged in cornmeal before frying in butter [13] or vegetable oil. [14] [4] Either deep frying and pan frying may be used. [1] More complex recipes involve dipping the okra in eggs or buttermilk prior to dredging in cornmeal or cornmeal and flour. [15] [16] [17] [18] Another method of preparation calls for a cornmeal batter that includes beaten eggs. This batter may be seasoned with ingredients such as black pepper and cayenne pepper. [19]
Okra can become slimy when sliced. [20] Cutting the okra into small pieces before frying allows it to maintain a crispier exterior texture, [8] but results in a slimier interior. [16] Whole okra pods may also be fried. [21]
It is typically served as a side dish, [2] sometimes with a dipping sauce such as remoulade. [22] [23]