01 -
Carefully slice the okra pods lengthwise without cutting all the way through to create a pocket for the cheese.
02 -
Insert a small piece of Pepper Jack cheese inside each okra pod. Gently press to close.
03 -
In a shallow bowl, mix cornmeal, flour, paprika, garlic powder, salt, and pepper. Pour buttermilk into another bowl. Dip each stuffed okra into buttermilk, then dredge in the cornmeal mixture, pressing lightly to coat well.
04 -
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry okra in batches for 2–3 minutes, turning occasionally, until golden and crispy. Drain on paper towels.
05 -
Serve warm as an appetizer or side, with your favorite dipping sauce if desired.