Never thought I’d be sharing a recipe from Paula Deen, but this one is really good and will convert even those “I don’t eat okra” types. The recipe gives directions for cooking these little cakes in a skillet, but if you have a griddle, that’ll be even faster.
Ingredients:
1 cup cornmeal 1 cup self-rising flour 2 teaspoons salt 2 1/2 cups water 1 pound okra, sliced 1/4-inch thick 1/2 cup chopped onions 1 tablespoon vegetable oil, olive oil or butter
Preparation:
In a large bowl, whisk together cornmeal, flour and salt. Whisk in water to make a thin batter. Stir in okra and onions.
Over medium heat, add oil to a cast iron skillet. Use a small ladle to pour batter onto skillet. Pan should be hot enough to make batter sizzle. Cook until underside is browned, about 3 to 4 minutes, then flip and brown on the other side. Repeat with additional batter, adding more butter as necessary.