Pepper Jack Cheese Stuffed Fried Okra
A delicious twist on a classic snack, combining Southern fried okra with spicy pepper jack cheese for a crunchy, cheesy treat.
Servings: 4 servings
Equipment
- Deep Skillet
- Mixing Bowl
- Slotted Spoon
- Paper Towels
Ingredients
Okra
- 20 large fresh okra pods
Cheese
- 4 oz pepper jack cheese sliced into thin strips
Batter
- 1 cup buttermilk or milk mixed with 1 teaspoon vinegar
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Vegetable oil for frying
Optional for serving
- Ranch
- Chipotle mayo
- Spicy aioli
- Fresh lime wedges
Instructions
- Wash and dry the okra pods thoroughly. Using a sharp knife, carefully make a slit down the length of each okra pod without cutting all the way through.
- Gently open each slit and use your finger or a small spoon to remove most of the seeds, making space for the cheese.
- Cut pepper jack cheese into thin strips, about the length of the okra pods. Stuff each pod with a cheese strip, being careful not to overfill.
- Pour the buttermilk into a shallow bowl. In another bowl, combine cornmeal, flour, garlic powder, smoked paprika, salt, and black pepper. Mix well.
- Dip each cheese-stuffed okra pod into the buttermilk to coat, then roll it in the cornmeal mixture to ensure an even, generous coating. Set aside on a plate.
- Heat about 2 inches of vegetable oil in a deep, heavy skillet or pot to 350°F (180°C).
- Fry the stuffed okra in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 2–3 minutes per side.
- Use a slotted spoon to transfer fried okra to a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauce and a squeeze of fresh lime juice.
Notes
For extra crunch, let coated okra rest for 10 minutes before frying. Serve immediately for best cheesy meltiness.