Fried Okra

Every meat-and-3 menu and just about every lunchroom of any kind in the South offers fried okra as a vegetable choice. The usual presentation is bite-size pieces that have been rolled in cornmeal and deep-fried. The combination of crunchy crust and soft, sticky vegetable is a Dixie paradigm, impossible to upgrade. The one variation, more common in upscale restaurants with aspiring chefs, is to bread and fry whole okra pods, which are used as much as a garnish for other dishes as a stand-alone vegetable side dish.

Restaurants With This Dish

Eischen’s Bar

OKARCHE, OK

Cahill’s Chicken Kitchen

BLUFFTON, SC

Heavy’s Barbecue, Canoe and Camp

HARROGATE, TN

Sue’s Grill

WAGENER, SC

Dink’s Pit Bar-B-Que

BARTLESVILLE, OK

Sisters and Brothers

SEATTLE, WA

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