Pepper Jack Cheese and Fried Okra with Spicy Flavors (Print version)

Fresh okra stuffed with pepper jack cheese, coated in spicy cornmeal breading, and fried until crisp and melty.

# Ingredients:

For the stuffed okra

01 - 24 large fresh okra pods, about 1 lb (450 g)
02 - 6 oz (170 g) pepper jack cheese, cut into thin matchsticks
03 - 1 cup (240 ml) buttermilk
04 - 2 large eggs, beaten

For the spicy coating

05 - 3/4 cup (95 g) all-purpose flour
06 - 3/4 cup (105 g) yellow cornmeal
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon cayenne pepper
10 - 1 teaspoon kosher salt, plus more for finishing
11 - 1/2 teaspoon black pepper

For frying and serving

12 - 4 cups (950 ml) vegetable oil, or enough for 2 inches in the pan
13 - Lime wedges, for serving
14 - Ranch, chipotle mayo, or comeback sauce, for serving

# Instructions:

01 - Rinse the okra and pat it completely dry. Cut a lengthwise slit in each pod without cutting through the ends, then scoop out a small amount of seeds to make room for the cheese.
02 - Slide one thin matchstick of pepper jack into each okra pod. Press the pod gently closed. Use toothpicks only if a pod will not stay closed.
03 - In a shallow bowl, combine flour, cornmeal, smoked paprika, garlic powder, cayenne, salt, and black pepper. Put the buttermilk in a second bowl and the beaten eggs in a third bowl.
04 - Dip each stuffed okra pod in buttermilk, dredge in the flour-cornmeal mixture, dip in egg, then coat again in the flour-cornmeal mixture. Press the coating along the slit to help seal the cheese inside.
05 - Pour oil into a heavy pot or deep skillet to reach about 2 inches. Heat to 350°F (175°C), keeping the pot no more than half full.
06 - Fry the okra in small batches for 2-3 minutes, turning once, until deep golden brown. Keep the oil near 350°F between batches.
07 - Transfer the fried okra to a wire rack and season lightly with salt while hot. Remove any toothpicks and serve right away with lime wedges and dipping sauce.

# Good to know:

01 - Best served immediately while the crust is crisp and the cheese is melted.
02 - Use firm, medium-large okra pods for easier stuffing.
03 - Keep oil at 350°F for a crisp crust and tender okra.

Back