Pepper Jack Cheese Stuffed Fried Okra (Print version)
Whole okra pods stuffed with pepper jack, dipped in buttermilk, coated in cornmeal, and fried until crisp and melty.
# Ingredients:
For the stuffed okra
01 -
18 medium fresh okra pods, about 1 lb (450 g)
02 -
6 oz (170 g) pepper jack cheese, cut into thin 2-inch batons
03 -
1/2 teaspoon kosher salt, plus more for finishing
For the coating
04 -
2 large eggs
05 -
1/2 cup (120 ml) buttermilk
06 -
3/4 cup (90 g) yellow cornmeal
07 -
3/4 cup (95 g) all-purpose flour
08 -
1 teaspoon Cajun seasoning
09 -
1/2 teaspoon garlic powder
10 -
1/4 teaspoon cayenne pepper, optional
11 -
Vegetable oil, for frying
For serving
12 -
Ranch dressing, comeback sauce, or pepper jelly
# Instructions:
01 -
Rinse the okra and pat it very dry. Trim the stem tips without cutting into the pod, then cut one lengthwise slit in each pod to make a pocket.
02 -
Tuck one thin strip of pepper jack into each okra pod. Press the pods closed, sprinkle lightly with salt, and chill for 15 minutes.
03 -
Whisk the eggs and buttermilk in a shallow bowl. In a second bowl, stir together the cornmeal, flour, Cajun seasoning, garlic powder, and cayenne.
04 -
Dip each stuffed pod into the buttermilk mixture, then press into the cornmeal coating until covered. For a thicker crust, dip and coat a second time.
05 -
Pour 2 inches of vegetable oil into a heavy pot and heat to 350 F (175 C). Line a sheet pan with a wire rack.
06 -
Fry the okra in batches for 3-4 minutes, turning once, until deep golden brown. Do not crowd the pot.
07 -
Transfer the fried okra to the rack and season with a pinch of salt while hot. Serve right away with ranch, comeback sauce, or pepper jelly.
# Good to know:
01 -
Best served hot, within 10 minutes of frying.
02 -
Medium okra pods are easier to stuff and less woody than large pods.
03 -
Chilling the stuffed okra helps reduce cheese leaks during frying.