Southern · side
Fried Okra
Fried Okra reads sourness 4.2, heat 3.6 and richness 3.6 on Palate's 0–10 flavor X-ray — a Southern side, about 25 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.0 / 10
- Sweet & Fruity — 1.9 / 10
- Sour & Bright — 4.2 / 10
- Bitter & Earthy — 2.2 / 10
- Rich & Fat — 4.0 / 10
- Aromatic & Spice — 3.9 / 10
The measured notes (of 18)
Sourness 4.2 · Heat 3.6 · Richness 3.6 · Salinity 3.6 · Funk & Ferment 2.7 · Warm Spice 2.3 · Earthy 2.0 · Herbaceous 2.0 · Sweetness 1.9 · Umami 1.8 · Nutty 1.3 · Bitterness 1.0
What's in it (8)
- 1 lb fresh okra, sliced into 1/2-inch rounds
- 1/2 cup buttermilk
- 3/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- salt to taste
- 1/4 tsp black pepper
- 1/4 tsp cayenne
- 3 cups vegetable oil
Time & effort: about 25 min (22 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 193.1 kcal, 3.4 g protein, 9.8 g fat, 23.8 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Slice okra into half-inch rounds, toss in buttermilk, then dredge in seasoned cornmeal and flour mixture.
- Fry in batches in hot oil at 375°F for 2 to 3 minutes until deeply golden and crispy.
- Drain on paper towels and season immediately with a pinch of salt.
Dishes with a similar flavor shape
- Doubles — Trinidadian
- Gatte ki Sabzi (Gram Flour Dumplings in Yogurt Gravy) — Indian · Rajasthan
- Kulajda (Sour Cream, Dill and Mushroom Soup with a Poached Egg) — Czech
- Fried Green Tomatoes — Southern
- Labneh — Lebanese
Keep reading: what sourness, heat, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.