Ingredients
- 2 cups finely ground yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 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 jalapeno pepper (seeded, and finely chopped)
- 2 garlic cloves, finely minced
- Vegetable oil, for frying
How to Make
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Step 1: Line a plate with paper towels.
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Step 2: In a large bowl, whisk together the cornmeal, baking powder, salt and pepper.
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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.)
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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.
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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.
We hope you enjoy this recipe!
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