Okra Cornmeal Cakes

These cakes can be served bite sized for a cocktail nibble or larger for a side dish. When corn is in season, tossing kernels cut freshly off the cob make them extra special.

Prep time: PT15M

Cook time: PT20M

Total time: PT35M

Rating

5 stars (12 reviews)

Keywords

american, appetizer, brunch, gluten-free, kids, vegetarian, weeknight

Ingredients

2 cups finely ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon fine sea salt
1 large egg (lightly beaten)
1 1/2 cups cold water (plus more if needed)
8 ounces fresh okra (stems trimmed and sliced 1/4 inch thick)
1 jalapeño (cored, seeded, and finely chopped)
1 clove garlic (mashed into a paste)
1/4 cup mild vegetable oil (for frying)

Cuisine

Southern

Steps

Line a plate with paper towels.
In a large bowl, whisk together the cornmeal, baking powder, and fine salt. In a second bowl or large liquid measuring cup, combine the egg and water. Add the liquid to the dry ingredients and whisk until smooth. Add the okra, jalapeño, and garlic and stir to combine. (The batter should be thick and wet, not dry. Add a little more water at a time if needed. The amount will depend on the exact grind of the cornmeal.)
Heat some or all of the oil in a cast-iron skillet over medium heat, depending on how “fried” you like your cakes. Scoop 1/4 cup batter onto the heated surface and, if needed, flatten the griddle cake so it has an even surface. Repeat with additional batter, being careful not to crowd the skillet. Cook the griddle cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and cook until the other side is golden brown, an additional 2 to 3 minutes. Transfer to the paper towel–lined plate. Season the cooked griddle cakes with salt and pepper. Repeat with the remaining batter. Serve immediately.

Nutitrion

Serving Size: 1 cake
Calories: 115 kcal
Carbohydrates: 21 g
Protein: 4 g
Fat: 2 g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 16 mg
Sodium: 204 mg
Sugar: 1 g
Unsaturated Fat: 2 g

Reviews

Lori Young on 2016-08-10 (5 stars):
My hub's garden is producing SO MUCH OKRA. Really. Making me cry when he brought another batch into the kitchen. Tonight I made these and served them with remoulade sauce. Delicious. I used buttermilk instead of water for the liquid because I'm a Southern girl. https://www.instagram.com/p/BI8xqmHh615/
The Mistress of Spices on 2015-10-15 (5 stars):
I made these tonight but with polenta instead of cornmeal, which I didn't have. I was a bit apprehensive given the substitution but they were fabulous and the recipe was perfect! Reminded me of a cross between hush puppies and fried okra! I served alongside a dipping sauce of sour cream, Greek yogurt, mayo and Sriracha and spinach in peanut sauce with rice. Next time I'll try the Napoleon idea. Thank you for the fabulous recipe!
leduesorelle on 2013-08-12 (5 stars):
Brought home a bag of fresh okra from the farmers' market, just enough to make these fritters with. Unbelievably delicious and perfect balance of flavors and textures—made with local flint cornmeal and served with thick slices of juicy, ripe tomatoes.
Ann on 2013-08-12 (5 stars):
I think I must have been Southern in a past life, because nothing in my present life would make me love okra as much as I do! Slimy, yes, in a charming, culinarily fascinating way! The only problem is geography okra is like hens teeth here. Fab recipe!
bkhuna on 2013-08-10 (5 stars):
I've got to get some fresh okra today! These will make great "buns" for some pulled pork I'm doing tomorrow.