In Appalachian and Southern cooking, "fried okry" (okra) is sliced okra, battered or dredged in cornmeal, then fried crisp in oil or lard. A summertime staple, it’s often served alongside beans, cornbread, or tomatoes.
★ The trick is hot oil and cornmeal. Done right, fried okry is crisp and golden, not slimy. ★
Origin and Etymology
Okra came to the American South through West Africa, where it was a staple crop. In Appalachia and the South, it became central to summer gardens and frying traditions.
Usage Notes
Still common on Appalachian and Southern tables, especially in summer. While "fried okra" is understood everywhere, locals often say "fried okry."
Say It Like a Southerner
Said plain: "ohk-ree" or "ohk-ry." The final "a" in okra is dropped in regional speech, making it "okry."
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