 Fried okra, showing the interior and exterior | |
| 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]
Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.
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Tempura is a typical Japanese dish that was originally introduced to Japan by the Portuguese in Nagasaki through fritter-cooking techniques during the 16th century. The dish usually consists of seafood, meat and vegetables that have been battered and deep fried. The word tempura comes from the Ember Days, the quarterly periods of fasting in Western Christian churches, where believers go meatless.
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A hush puppy is a small, savory, deep-fried round ball made from cornmeal-based batter. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods.
Fried green tomatoes are a culinary dish usually found in the Southern United States, made from unripe (green) tomatoes coated with cornmeal and fried.
Fried onions are slices of onions that are either pan fried (sautéed) or deep fried — and consumed as a popular snack food, garnish, or vegetable accompaniment to various recipes.
Grillades /ɡree-yahds/ are medallions of various meats, conventionally beef, but veal and pork are also used in modern recipes. Often served with gravy at breakfast or brunch over grits, they are a traditional Creole food.
Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, pompano en papillote, and bananas Foster, among others.
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A carrozza, also referred to as mozzarella in carrozza, is a type of fried cheese sandwich or pastry in Italian cuisine. It is prepared by coating a mozzarella cheese sandwich in egg and flour, and frying it. It is a popular dish in the Campania region of Southern Italy and in areas of New York City. Mozzarella fritta is a variation of the dish that consists of battered cheese, without any bread.