Aubrey and I recently received okra in our weekly CSA order. We have also received eggplant (you can see that post here) and knew that if I could find something yummy to make with eggplant, that I could do the same with okra. I had never eaten this unique vegetable and had no idea what to do with it, but after some research, I made Okra Rellenos. It was a fabulous decision! They were incredible and I could not stop eating them. I ate them for dinner one night, but they would also make a good appetizer. I know, I know, this was not the healthiest choice for a recipe, but I was okay with that because they were delicious. At least the okra provided me with something healthy, and added some protein, calcium, fiber, and vitamins to the meal. If you have cooked okra, I would love to hear your ideas and recipes. I am always up for trying something new!
Ingredients
- 4 ounces Monterey Jack cheese
- 1 pound fresh okra 4-inch-long pods
- 1 cup flour
- ⅓ cup Jiffy corn muffin mix
- 1 large egg
- ½ cup buttermilk
- ½ cup beer
- Vegetable oil
- Salt
- Salsa of your choice
Instructions
- Cut Monterey Jack cheese into thin sticks
- Cut a lengthwise slit in each okra pod, but not through the ends, and push the seeds aside
- Fill okra pods with cheese sticks, and set aside
- Combine flour and corn muffin mix in a large bowl
- Make a well in center of mixture
- Stir together egg, buttermilk, and beer
- Add to dry ingredients, stirring until smooth
- Pour oil to depth of 3 inches into a deep skillet and heat the oil
- Dip stuffed okra in batter, coating well
- Fry a few at a time, in hot oil until golden
- Drain on paper towels
- Continue frying a few at a time and draining them on paper towels
- Sprinkle with salt and serve immediately with salsa
Recipe inspired by: My Recipes
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