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| Expand? | Letters | Answer | Clue | |||||
| 99% | 4 | Exact Match! | ||||||
noun • long green edible beaked pods of the okra plant • tall coarse annual of Old World tropics widely cultivated in southern United States and West Indies for its long mucilaginous green pods used as basis for soups and stews; sometimes placed in genus Hibiscus • long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews | ||||||||
| 37% | 6 | Piece of vegetable or meat deep-fried in spiced batter | ||||||
noun • A piece of vegetable, or sometimes meat, deep-fried in a batter flavoured with spices. | ||||||||
| 34% | 7 | A popular ingredient in Southern cuisine, often breaded and deep-fried | ||||||
noun • flesh of scaleless food fish of the southern United States; often farmed • large ferocious northern deep-sea food fishes with strong teeth and no pelvic fins • any of numerous mostly freshwater bottom-living fishes of Eurasia and North America with barbels like whiskers around the mouth verb • To deceive someone by professing romantic feelings but actually using a false identity | ||||||||
Southern Vegetable Thats Often Deep Fried Crossword Clue
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times27 Oct 2014 | Across 16 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | A fried or deep-fried dough made with yeast | |
2 | A popular ingredient in Southern cuisine, often breaded and deep-fried | |
3 | Deep-fried appetizer often served with chutney
New York Times -
26 Mar 2023 | New York Times / 26 Mar 2023 |
4 | Fried vegetable in Southern cuisine
New York Times Mini -
16 Feb 2018 | New York Times Mini / 16 Feb 2018 |
5 | Piece of vegetable or meat deep-fried in spiced batter
The Guardian Quick -
24 Mar 2023 | The Guardian Quick / 24 Mar 2023 |
6 | Southern-fried vegetable
New York Times -
03 Aug 2015 | New York Times / 03 Aug 2015 |
7 | Vegetable that's often fried
New York Times -
11 Jan 2013 | New York Times / 11 Jan 2013 |
