Fried Okra Stuffed with Pepper Jack Cheese
Cuisine: American
Author: Rachel Hanawalt
Prep time: 35 mins
Cook time: 3 mins
Total time: 38 mins
Kick up your next party with this spicy, late summer treat that's gushing with delicious cajun flavor.
  • 1 lb fresh okra (larger pieces of fruit work best)
  • 1 C buttermilk
  • 2 C flour, evenly divided
  • 2 tsp cajun seasoning
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 C corn meal
  • 4 eggs, beaten
  • 6 oz pepper jack cheese, cut into large match sticks
  • 3-6 C vegetable oil
  1. Wash the okra and dry it with a towel. Trim the tips of the stems so that they look pretty but don’t cut off the stems. Cut a slit along the length of the okra pieces from the base of the stems to about ¼ inch from the end of the fruit. Next scoop out most of the seeds with a small spoon to create a space for the pepper jack cheese. A ⅛ tsp works well for this task.
  2. Once all the okra is prepped, cut the cheese into large matchsticks and then stuff it into each piece of okra until the okra feels stuffed and firm, but isn’t overflowing.
  3. To bread the okra you will be dipping it four times, so you will be preparing 4 bowls. In one bowl mix together 1 C of flour, the cajun seasoning, salt, and black pepper. In the next bowl combine 1 C of flour and the corn meal. In another container pour the buttermilk, and in the final container beat 4 eggs. For the buttermilk and the eggs I like using small canning jars because they make it easy to dip the okra into.
  4. Bread the okra by holding it by the stem. First, dip it into the buttermilk. Second, roll it in the flour mixture. Third, dip it into the beaten eggs. Fourth, roll it into the cornmeal mixture. As each piece of okra is breaded, place it on a cutting board until you are ready to fry.
  5. In a deep fryer or sauce pan, heat vegetable oil to a temperature of 365ºF. You will need 3 to 6 cups depending on the size of the container you’re heating it in. You will need enough oil to completely submerge your okra, but don't fill your pot more than half full to prevent splattering. For a deep fryer follow the manufacturer's instructions. If you are heating your oil in a sauce pan you will have to watch your temperature with a thermometer (a frying or candy thermometer works well) and make adjustments to your burner as needed.
  6. Working in batches, add the breaded okra to the heated oil and cook for 1½ to 2½ minutes until it is golden. Use a ladle or tongs and place the fried okra onto a paper towel. Continue to do this until all of the okra is cooked.
  7. Serve immediately. Garnish with any remaining pepper jack cheese that has been finely shredded. I highly recommend serving this with my recipe for Homemade Cajun Remoulade Sauce. See the link below the recipe card to get the Remoulade recipe.
Recipe by Simple Seasonal at