Okra Cornmeal Cakes
User Reviews
5
Okra Cornmeal Cakes
Description
This recipe mixes finely ground yellow cornmeal with baking powder and salt, then combines it with a watery egg mixture to form a smooth, thick batter. Sliced fresh okra, finely chopped jalapeño, and garlic paste are folded in to provide texture and flavor. The batter consistency can be adjusted with cold water to achieve a thick but wet pourable batter.
Cooking involves heating vegetable oil in a skillet and frying portions of batter, flattening each cake slightly to an even surface. Cakes cook for 2-3 minutes per side until the exterior browns and bubbles form on top edges, signaling readiness for flipping. The cooked cakes are drained on paper towels to remove excess oil and seasoned further after frying.
The interplay of cornmeal's crispness with the tender fresh okra and jalapeño's spice results in a satisfying dish suitable as an appetizer, snack, or accompaniment.
Ingredients
- 2 cups cornmeal yellow, finely ground
- 2 teaspoons baking powder
- 1 teaspoon salt fine sea salt
- 1 large egg lightly beaten
- 1 1/2 cups water plus more if needed, cold
- 8 ounces okra stems trimmed and sliced 1/4 inch thick, fresh
- 1 jalapeño cored, seeded, and finely chopped
- 1 clove garlic mashed into a paste
- 1/4 cup vegetable oil for frying, mild
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 Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 115kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 204mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
