Southern Fried Okra

Fried okra has deep roots in Southern and African American cooking, as okra was brought to the Americas through the transatlantic slave trade and became a staple crop throughout the South. Cornmeal-battered and fried, it became a beloved Southern side dish by the 19th and 20th centuries, especially popular in the summer months.

Crispy, crunchy, and a true Southern favorite

Sliced okra is coated in seasoned cornmeal and fried until golden and crunchy, a beloved Southern side dish.