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.
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
Instructions
- 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.
Nutrition
Serving: 1cake | Calories: 115kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 204mg | Fiber: 3g | Sugar: 1g