Showing 1 - of results
Among of the most prominent vegetables of the South, okra pods commonly are cut into bite-size nuggets and deep fried or stewed with tomatoes. Their distinctive gooey quality makes them invaluable as a soup thickener – most notably in gumbo. Grits & Groceries, a rural restaurant in Belton, South Carolina, makes okra fritters and garnishes them with sweet corn relish. Bartenders crown Creole bloody Marys with pickled okra pods.