Pepper Jack Cheese Stuffed Fried Okra
Creamy, crispy, and just a little spicy, Pepper Jack Cheese Stuffed Fried Okra is a delightful snack that combines tender okra pods filled with melted pepper jack cheese, coated in a cornmeal crust, and fried to a golden crunch.
Servings: 4 servings
Equipment
- Heavy Skillet
- Mixing Bowl
- Paper Towels
Ingredients
Ingredients
- 20 large fresh okra pods rinsed and thoroughly dried, ends trimmed
- 4 ounces pepper jack cheese sliced into thin strips about 1/4 inch wide
- 1 cup buttermilk or 1 cup milk mixed with 1 teaspoon vinegar, room temperature
- 1 cup cornmeal yellow or white, for crisp coating
- 1/2 cup all-purpose flour for dredging and light structure
- 1/2 teaspoon garlic powder for savory flavor
- 1/2 teaspoon smoked paprika for smoky warmth
- 1 teaspoon salt to taste
- 1 teaspoon black pepper to taste
- 2 inches vegetable oil for frying (enough to shallow-fry or deep-fry)
- to taste optional for serving: ranch dressing, chipotle mayo, or spicy aioli
- 1 lime fresh lime wedges cut into quarters for squeezing over hot okra
Instructions
- Rinse and dry the okra. Trim the stem ends and cut a lengthwise slit down each pod about two-thirds of the way, leaving the pod intact. Gently remove a few seeds if they look excessive to prevent rupture during frying.
- Insert a thin strip of pepper jack cheese into each pod and press the slit closed. If needed, secure with a toothpick inserted through the pod and removed after frying or before serving.
- Pour the buttermilk into a shallow bowl and soak the stuffed okra for 5 minutes to help the coating stick and add tang.
- In a separate shallow bowl, whisk together the cornmeal, all-purpose flour, garlic powder, smoked paprika, 1 teaspoon salt, and a pinch of black pepper until evenly combined.
- Dredge each soaked okra pod in the cornmeal mixture, pressing gently to create a good coating. Shake off any excess.
- Heat vegetable oil in a heavy skillet or deep pan to 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of cornmeal in — it should sizzle and float immediately. Fry the okra in batches, careful not to crowd the pan, for 2–3 minutes per side, turning gently with tongs until golden brown and crispy.
- Transfer fried okra to a paper towel-lined tray to drain for a minute or two. Remove toothpicks if used. Serve immediately with your choice of dipping sauce and lime wedges for a bright finish.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheating in a hot oven or air fryer keeps them crisper than the microwave.