Okra Cornmeal Cakes

 

Recipe adapted from Basic to Brilliant, Y'all

  

Ingredients

• 2 cups cornmeal
  
• 2 teaspoons baking powder
  
• 1 teaspoon kosher salt
  
• 1 large egg
  
• 2 cups water
  
• 8 ounces okra, sliced ¼ inch thick
  
• 1 jalapeno, cored, seeded, and finely chopped
  
• 1 clove garlic, mashed into a paste
  
• 4 tablespoons canola oil, for frying
  

Directions

1. In a large bowl whisk together the cornmeal, baking powder, and salt. In a liquid measuring cup whisk together the water and egg. Add the wet ingredients to the dry ingredients and whisk until smooth. Stir in the okra, jalapeno, and garlic. The mixture should be wet – add more water if needed.
   
2. Heat the oil in a large cast iron skillet over medium-high heat. Working in batches, drop batter by ¼ cup ladles into the skillet. Cook 2 to 3 minutes per side, or until golden brown. Sprinkle with kosher salt and serve. Yields 12 (3 – inch) cakes.

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