Southern Fried Okra from Lucille's Smokehouse BBQ features tender okra slices coated in a seasoned cornmeal batter, fried to a golden crisp, delivering a savory crunch with a hint of Southern spice.
Equipments
- Knife
- Cutting board
- Mixing bowls
- Tongs
- Deep fryer or large heavy-bottomed pot
- Slotted spoon
- Paper towels
- Plate or tray
- Measuring cups
- Measuring spoons
Ingredients
- 1 lb fresh okra
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup buttermilk
- Vegetable oil (for frying)
Fresh okra should be firm and bright green to ensure the best texture and flavor when fried. Using a seasoned cornmeal batter with paprika, cayenne pepper, garlic powder, and onion powder adds a distinctive Southern spice, essential for authentic taste. Buttermilk helps the coating adhere perfectly and tenderizes the okra for a moist interior. Maintaining the right oil temperature is crucial to achieve a golden, crispy crust without absorbing excess oil. Your Southern Fried Okra from Lucille's Smokehouse BBQ copycat menu will deliver a savory crunch reminiscent of classic Southern barbecue flavors.
Instructions
- Instructions:
- Wash and dry the okra.
- Trim the stems and slice the okra into 1/2-inch rounds.
- In a mixing bowl, combine cornmeal, flour, salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder.
- Pour buttermilk into a separate bowl.
- Dip okra slices into the buttermilk, ensuring they're fully coated.
- Transfer okra to the cornmeal mixture, tossing to coat evenly.
- Pour vegetable oil into a deep fryer or large heavy-bottomed pot to a depth of about 2 inches.
- Heat oil to 350°F (175°C).
- Using tongs, carefully add coated okra slices into hot oil in batches.
- Fry until golden brown and crispy, about 2–3 minutes per batch.
- Remove fried okra with a slotted spoon and drain on paper towels.
- Repeat with remaining okra.
- Serve hot.
Substitution
Southern Fried Okra from Lucille's Smokehouse BBQ copycat offers a crispy and flavorful Southern-style snack perfect for gatherings. If you can't find fresh okra, frozen okra can be used but may result in a slightly softer texture after frying. For a dairy-free alternative, substitute buttermilk with a mixture of regular milk and lemon juice or vinegar, allowing it to sit for a few minutes before dipping the okra. When frying, maintain the oil temperature around 350degF to ensure a crunchy exterior without absorbing excess oil. Your choice of spices can be adjusted to control the heat level and suit your personal taste preferences.
Tips
Ensure the okra is thoroughly dried after washing to prevent the batter from becoming soggy. Maintain the oil temperature at a steady 350degF (175degC) for even frying and a crispy texture. Avoid overcrowding the fryer to keep the oil temperature consistent and your okra perfectly crisp. Your patience during the frying process results in the ideal golden-brown Southern Fried Okra with a satisfying crunch.
Nutritions
Southern Fried Okra provides a good source of dietary fiber and vitamins such as vitamin C and vitamin K from the fresh okra, supporting immune health and blood clotting. The cornmeal and flour coating add carbohydrates for energy, while the buttermilk contributes protein and calcium. Frying in vegetable oil increases the calorie and fat content, so moderation is key if you're watching your fat intake. Cooking okra this way transforms its texture and flavor, making it a tasty option to include in your balanced diet.
Storage
Store Southern Fried Okra in an airtight container lined with paper towels to absorb excess oil and maintain crispiness. Keep the container refrigerated and consume within 2-3 days for optimal freshness. Reheat your okra in an oven or air fryer at 350degF (175degC) for a few minutes to restore its golden crunch.
Variation or Alternatives
Try substituting the buttermilk with plain yogurt thinned with a little milk to maintain the tangy flavor while adding a creamy texture to your batter. You can replace half the cornmeal with finely crushed saltine crackers or panko breadcrumbs for an extra crispy coating. Consider adding a teaspoon of smoked paprika or chipotle powder to enhance the smoky depth that complements the Southern spices. If you don't have a deep fryer, frying the okra in a cast-iron skillet with enough oil for shallow frying will yield equally crispy results.
Allergies
Southern Fried Okra contains common allergens such as wheat from the all-purpose flour and corn from the cornmeal, which may cause reactions for those with gluten or corn allergies. The buttermilk in the batter introduces dairy, posing a risk for individuals with lactose intolerance or milk allergies. Your sensitivity to these ingredients should be considered before enjoying this dish.
Why this recipe?
Southern Fried Okra from Lucille's Smokehouse BBQ is beloved for its perfectly crispy, golden-brown coating that locks in the tender, flavorful okra inside. The unique blend of spices and authentic Southern recipe delivers a nostalgic, savory taste that complements any barbecue meal. Making a copycat version at home allows you to enjoy the authentic texture and flavor while customizing seasoning to suit your preferences. Your homemade Southern Fried Okra will bring the irresistible crunch and rich taste of Lucille's Smokehouse BBQ right to your kitchen.