Restaurants›The Ozark Mill Restaurant at Finley Farms›Bbq Spiced Fried Okra Recipe

Bbq Spiced Fried Okra Recipe

Inspired by The Ozark Mill Restaurant at Finley Farms
Time40m
Serves4

smoked hot pepper herb aioli

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Ingredients

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Fried Okra

BBQ Spice Blend (for coating)

Smoked Hot Pepper Herb Aioli

Method

Fried Okra

1

Prepare okra

Wash okra and pat dry. Trim stem ends and slice into 1/2-inch rounds. Discard any blemished pods.

2

Soak in buttermilk

Place sliced okra in a bowl and pour 1 cup buttermilk over it. Stir to coat and let sit 10 minutes. This tenderizes and helps the coating adhere.

3

Mix dry coating

In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 2 tsp BBQ spice blend, 1 tsp salt and 1/2 tsp black pepper until uniform.

4

Heat oil

Pour 2 cups vegetable oil into a heavy skillet (cast iron preferred) to reach about 1/2-inch depth. Heat over medium-high until 350°F (175°C) or until a pinch of flour sizzles immediately.

5

Dredge and fry

Working in small batches (do not overcrowd), remove okra from buttermilk letting excess drip, toss into the dry coating and press lightly so pieces are well coated. Shake off excess flour and carefully add to hot oil. Fry, stirring occasionally, until golden brown and crisp, about 3–4 minutes per batch.

6

Drain and finish

Using a slotted spoon, transfer fried okra to a paper towel–lined tray. Season immediately with a pinch of extra BBQ spice blend or salt if desired. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

BBQ Spice Blend (for coating)

7

Combine smoked paprika, brown sugar, onion powder, garlic powder, ground cumin and cayenne in a small bowl and mix thoroughly. Split: 2 teaspoons of this mix will be used in the coating; reserve remaining spice for finishing or future use.

Smoked Hot Pepper Herb Aioli

8

Prepare peppers and herbs

If using chipotle in adobo, finely chop one pepper and remove seeds for less heat. If using a whole smoked red chili, deseed and mince. Finely chop parsley and cilantro.

9

Mix aioli

In a small bowl, whisk together 1/2 cup mayonnaise and 2 tbsp sour cream until smooth. Stir in the minced smoked hot pepper, 1 tbsp parsley, 1 tbsp cilantro, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp smoked paprika, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust heat, acidity, or salt. Chill at least 15 minutes for flavors to meld.

10

Serve

Transfer aioli to a serving ramekin and serve alongside hot fried okra for dipping.