Fried okra is aside dish associated with thecuisine of the Southern United States, particularlysoul food. It is made by coating slicedokra in cornmeal and then frying it.

Fried okra

Fried okra, showing the interior and exterior
Type	Fried vegetable
Course	Side dish
Region or state	Southern United States
Associatedcuisine	Soul food,cuisine of the Southern United States
Main ingredients	Okra
Ingredients generally used	Cornmeal

Okra is a staple of thecuisine 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 theAtlantic slave trade.^[3] The method of frying okra is believed to have roots in theCongo^[4] orWest 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 ameat 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 withsoul food,^[9][10]Cajun^[11] andGullah Geechee cuisine.^[1] It is included in theOklahoma state meal, a menu based on the agricultural and culinary history ofOklahoma that is an officialstate symbol.^[12]

The basic preparation of fried okra is simple, requiring okra that has been dredged in cornmeal 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] Eitherdeep frying andpan 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 asremoulade.^[22][23]