fried okry
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.
Hillbilly Dude Says...
When it's done right - I'm not talkin' frozen - 'fried okry' is delicious. Pronunciation
[OHK-ree] or [OHK-ry]
Meaning & Usage
- Okra sliced, battered, and fried crisp (noun dish)
Mae:
What sides we got tonight?
What sides we got tonight?
Earl:
Beans, cornbread, and fried okry.
Beans, cornbread, and fried okry.- A traditional Appalachian & Southern side dish (noun dish)
Mae:
They brought a big bowl of fried okry to the reunion.
They brought a big bowl of fried okry to the reunion.other spellings: okra, fried okra, fried okrey, cornmeal okry, and fried okree
★ The trick is hot oil and cornmeal. Done right, fried okry is crisp and golden, not slimy. ★
Origin
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.
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."