Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Dec 17, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Okra Rellenos
Serves
Rate It:
You must login to rate
Photo by Laura Miller
July 2013

Okra Rellenos
Read the article: Okraphobic No More

INGREDIENTS

1 lb. fresh okra, washed and patted dry
4 oz. pepper jack cheese, cut into matchsticks
1 cup all-purpose flour
1/3 cup corn muffin mix
1 egg
½ cup lager beer
½ cup buttermilk
1 Tbsp. honey
4 to 6 cups vegetable oil for frying

PREPARATION

• Cut a slit in each okra pod and push the seeds to the side. Place 1 to 3 cheese pieces into each okra pod and set aside.
• Combine the flour and corn muffin mix in a large bowl.
• Whisk together the egg, beer, buttermilk and honey. Pour the wet ingredients into the dry ingredients, stirring to combine.
• In a deep skillet, heat the vegetable oil over medium-high heat (The oil should be about 2- to 3-inches deep.).
• Dip stuffed okra in batter and then carefully place in hot oil. Do not crowd the okra. As they brown, turn with metal tongs. Once browned on all sides, remove the okra and drain on paper towels. Serve immediately.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004