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Okra Cornmeal Cakes with Cilantro Lime Yogurt Dip

Raven Higheagle


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.


☆☆☆☆☆ 0 votes

Serves 8
15 Min
15 Min
Pan Fry


  • 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
  • 2 large
  • 1 dash(es)
  • ·
    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

How to Make Okra Cornmeal Cakes with Cilantro Lime Yogurt Dip


  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.

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