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
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


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