Jalapeno Okra Patties
Recipe: #10774
October 21, 2013
Categories: Side Dishes, Okra, One-Pot Meal, Fathers Day, Mothers Day, Gluten-Free, more
"A Southern delight and really good tasting to! Makes twelve 3-inch patties"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (79.2 g)
- Calories 202
- Total Fat - 13.6 g
- Saturated Fat - 4.4 g
- Cholesterol - 31 mg
- Sodium - 278.7 mg
- Total Carbohydrate - 16.2 g
- Dietary Fiber - 1.6 g
- Sugars - 0.2 g
- Protein - 4.1 g
- Calcium - 65.4 mg
- Iron - 0.9 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Line a plate with paper towels.
Step 2
In a large bowl, whisk together the cornmeal, baking powder, salt and pepper.
Step 3
In a second bowl combine 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.)
Step 4
Heat some oil in a cast-iron skillet over medium heat, depending on how “fried” you like your cakes. Scoop around 1/4 cup of batter into hot oil, then flatten the cake so it has an even surface.
Step 5
Repeat with additional batter, being careful not to crowd the skillet. Cook the 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. Repeat with the remaining batter. Serve immediately.
Tips
No special items needed.
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