Spicy Stuffed Fried Okra (Print Version)
# Ingredients:
→ Main
01 -
18–24 fresh okra pods, washed and thoroughly dried
02 -
100 g pepper jack cheese, shredded
→ Breading
03 -
80 g all-purpose flour
04 -
60 g fine cornmeal
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
0.5 teaspoon cayenne pepper
08 -
0.75 teaspoon salt
09 -
0.5 teaspoon ground black pepper
→ For Dipping
10 -
175 ml buttermilk
→ For Frying
11 -
1 litre vegetable oil or canola oil, for deep frying
# Instructions:
01 -
Trim the tops from each okra pod and carefully make a lengthwise slit to create a pocket, avoiding cutting through the base.
02 -
Fill each slit okra pod with shredded pepper jack cheese, packing it in gently using fingers or a small spoon.
03 -
In one shallow bowl, pour the buttermilk. In a second bowl, combine flour, cornmeal, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
04 -
Dip each stuffed okra pod into the buttermilk, then dredge thoroughly in the seasoned flour and cornmeal mixture, ensuring an even coating.
05 -
Pour oil to a depth of approximately 7.5 cm in a heavy-bottomed skillet or Dutch oven and heat to 175°C.
06 -
Carefully lower several breaded okra pods into the hot oil, ensuring they remain separated. Fry for about 4 minutes, turning as needed, until deeply golden and crisp on all sides.
07 -
Remove fried okra with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Serve hot with a preferred dipping sauce.
# Notes:
01 -
Thoroughly drying the okra ensures proper breading adhesion. Always use fresh oil for optimal crispness and do not overcrowd the pan during frying for even cooking.
02 -
Substitute pepper jack with cheddar or Monterey Jack for a milder bite. For a plant-based version, use dairy-free cheese and a non-dairy milk alternative.
03 -
Serve immediately with ranch, spicy aioli, or hot sauce. These fried okra bites also pair well with grilled chicken or fresh salads.