Okra Cornmeal Cakes
Okra Cornmeal Cakes could be just the gluten free, dairy free, and lacto ovo vegetarian recipe you've been looking for. For 27 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 120 calories, 4g of protein, and 3g of fat. From preparation to the plate, this recipe takes around 30 minutes. It works well as a side dish. It is brought to you by Leites Culinaria. 1883 people were impressed by this recipe. If you have sea salt, egg, okra, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 60%. Similar recipes include Tomato-and-Okra Cornmeal Cakes, Okra cornmeal cakes with cilantro lime yogurt dip, and Cornmeal-Fried Okra, Tomatillos and Tomatoes.
Servings: 12
Preparation duration: 30 minutes
Ingredients:
2 teaspoons baking powder
1 large egg, lightly beaten
1 clove garlic, mashed into a paste
2 cups finely ground yellow cornmeal
1 jalapeño, cored, seeded, and finely chopped
8 ounces fresh okra, stems trimmed and sliced 1/4 inch thick
1 teaspoon fine sea salt
1/4 cup mild vegetable oil, for frying
1 1/2 cups cold water, plus more if needed
Equipment:
paper towels
measuring cup
whisk
bowl
griddle
frying pan
Cooking instruction summary:
1. Line a plate with paper towels.2. 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.)3. 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.
Step by step:
1. Line a plate with paper towels.
2. 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.
3. Add the liquid to the dry ingredients and whisk until smooth.
4. Add the okra, jalapeño, and garlic and stir to combine. (The batter should be thick and wet, not dry.
5. Add a little more water at a time if needed. The amount will depend on the exact grind of the cornmeal.)
6. 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.
7. Transfer to the paper towel–lined plate. Season the cooked griddle cakes with salt and pepper. Repeat with the remaining batter.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
