Okra Cornmeal Cakes with Cilantro Lime Yogurt Dip

Raven Higheagle

By
@ravenhigheagle

Sometimes there’s really not much to say about a recipe. Why okra cakes? Well, to be honest, it all has to do with stubbornness. Okra can be gross and I can be stubborn. So obviously that meant I needed to come up with a way to enjoy eating the slimy-interior wheel shaped vegetable besides just frying into little bites (because if you’ve never tried it that way, it’s gooood). I did, the result are these crispy cornmeal cakes and they’re pretty delicious but really, I have nothing else to say about them other than that. They’re perfect with the refreshing cilantro lime yogurt dip.


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Rating:

Serves:

Serves 8

Prep:

15 Min

Cook:

15 Min

Method:

Pan Fry

Ingredients

3 c
cups sliced okra rounds
2
jalapeno, minced
1 c
diced red pepper
2 clove
garlic, minced
2 c
yellow cornmeal
2 Tbsp
baking powder
1 tsp
salt
2 large
egg
1 dash(es)
water
salt & pepper, to taste
1/2 c
oil for frying (coconut, canola, etc.)
1 c
plain greek yogurt
juice of 2 limes
4 Tbsp
chopped cilantro

Directions Step-By-Step

1
Combine the cornmeal, baking powder and salt in a large bowl.
2
Whisk together the egg and water.
3
Add the egg and water mixture to the cornmeal mixture and stir together with a spatula
4
Mix in the okra, jalapeno, red pepper and garlic.
5
Season generously with salt and pepper.
6
Heat the oil in a large skillet over medium-high heat.
7
Once hot, form the batter into patties and pan fry on each side for about 3 minutes until golden brown.
8
Transfer to a paper towel lined plate to drain.
9
Mix the yogurt, lime and cilantro together in a small bowl and serve with the hot cakes.