Hickory Smoked Fried Okra
Okra seasoned with liquid smoke and smoked paprika to mimic a BBQ pit flavor.
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Ingredients
- 1 pound Fresh okra, sliced into 1/2-inch rounds
- 1/2 cup Buttermilk
- 1 teaspoon Liquid smoke (hickory flavor)
- 1 cup Yellow cornmeal
- 1/2 cup All-purpose flour
- 2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/4 teaspoon Cayenne pepper(optional)
- 1 to taste Salt and black pepper
- 2 cups Vegetable oil for frying
Instructions
- 1
In a medium bowl, whisk together the buttermilk and liquid smoke until well combined.
- 2
Place the sliced okra into the buttermilk mixture and toss to coat thoroughly; let it sit for 5 minutes.
- 3
In a separate large bowl or a gallon-sized plastic bag, combine the cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- 4
Heat the vegetable oil in a large cast-iron skillet over medium-high heat until it reaches approximately 350 degrees Fahrenheit.
- 5
Using a slotted spoon, transfer the okra from the buttermilk into the cornmeal mixture, shaking off excess liquid.
- 6
Toss the okra in the breading until every piece is fully coated, then shake off any excess dry mixture.
- 7
Carefully place the okra in the hot oil in batches to avoid overcrowding, frying for 3-5 minutes until golden brown and crispy.
- 8
Remove the okra with a slotted spoon and drain on paper towels; sprinkle with a tiny bit more smoked paprika while hot.
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