Oxmoor House Photo by: Oxmoor House

Okra Rellenos

Okra is a signature Southern ingredient whether fried, pickled, or grilled. Okra Rellenos are essentially fried okra filled with cheese. The recipe yields 2 dozen, but they'll go fast!

Southern Living JULY 1997

  • Yield: 2 dozen
  • Hands-on: 40 Minutes
  • Total: 40 Minutes


  • 4 ounces Monterey Jack cheese with peppers
  • 1 pound fresh okra (4-inch-long pods)
  • 1 cup self-rising flour
  • 1/3 cup self-rising cornmeal
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup dark beer
  • Corn oil
  • 1/2 teaspoon salt


Cut Monterey Jack cheese into 3- x 1/4- x 1/4-inch sticks.

Cut a lengthwise slit in each okra pod, cutting to but not through ends; push seeds aside. Stuff pods with cheese sticks, and set aside.

Combine flour and cornmeal 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 Dutch oven; heat to 375°. Dip stuffed okra in batter, coating well; fry, a few at a time, in hot oil until golden. Drain on paper towels. Sprinkle with salt; serve immediately with salsa.


Go to Full Version of

Okra Rellenos Recipe