Mini Okra Pancakes Recipes

OKRA PATTIES

Okra Patties image

These fried okra patties are made from fresh okra and onion in a cornmeal batter. A delightful southern-style snack.

Provided by REDIRG

Categories Side Dish Vegetables

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

3 cups vegetable oil for frying
1 pound okra, finely chopped
1 cup finely chopped onion
1 teaspoon salt
¼ teaspoon pepper
½ cup water
1 egg
½ cup all-purpose flour
1 teaspoon baking powder
½ cup cornmeal

Steps:

Heat 1 inch of oil in a large skillet to 375 degrees F (190 degrees C).
In a large bowl, mix together the okra, onion, salt, pepper, water and egg. Combine the flour, baking powder and cornmeal; and stir that into the okra mixture.
Carefully drop spoonfuls of the okra batter into the hot oil, and fry on each side until golden, about 2 minutes per side. Remove with a slotted spoon, and drain on paper towels.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 25.1 g, Cholesterol 31 mg, Fat 12.3 g, Fiber 3.7 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 467.1 mg, Sugar 2.9 g

OKRA PANCAKES

Okra Pancakes image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 3 dozen pancakes

Number Of Ingredients 10

Ingredients

1/2 cup stone-ground white cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons coarse salt, plus more for serving
1 teaspoon Homemade Baking Powder Homemade Baking Powder
1 large egg, lightly beaten
1/2 teaspoon freshly ground pepper
1/2 cup finely chopped onion (1 small)
2 cups thinly sliced okra (about 1 pound)
1/2 teaspoon freshly ground pepper
Peanut oil, for frying

Steps:

In a medium bowl, combine the cornmeal, flour, 1 1/2 teaspoons salt, and the baking powder. Whisk to combine. In a second bowl, whisk together the egg and 1/2 cup water. Stir the egg mixture into the dry ingredients. (It should resemble the texture of loose mashed potatoes; if not, add a little more water.)
In a small bowl, combine the onion and okra. Season with remaining 1 teaspoon of salt and the pepper. Toss to combine, and fold into the batter.
In a cast-iron skillet, heat 1/2 to 1 inch of oil to 340 degrees. Working in batches so as not to crowd the pan, spoon the batter by heaping teaspoons into the hot oil. Fry until golden brown, 1 to 2 minutes per side. Use a slotted spoon to remove from oil. Drain on a wire rack or crumpled paper towels. Sprinkle with salt, and serve immediately.

MINI OKRA PANCAKES

Mini Okra Pancakes image

After handing guests a drink, I often like to offer them a special morsel of food to perk up their taste buds and to make everyone feel at home. My friend and Austin farmer extraordinaire Carol Anne Sayle shared this recipe, and it warmed my southern gal's heart. (For skeptics, these little pancakes do not suffer from the slime factor some associate with okra.) I served these at my annual garden party for chefs and friends, and people couldn't get enough. The trick is to serve them hot off the griddle, so make sure you have someone to fry them in a skillet, and someone else to pass them around while they're still hot. For this kind of job, I often enlist a shy guest or two. It keeps them busy, and frees them from the stress of having to make small talk. I've found that people will eat as many of these as they can get, but one or two per person is plenty and when they're gone, they're gone. (The recipe doubles easily if you're serving a crowd, though.) I have added a little touch of my own to Carol Anne's recipe. My garden was producing way more jalapeños than I could manage, so I decided to pickle them. I tossed a few chopped, pickled chiles into Carol Anne's pancakes and loved the result. You can leave them out if you like.

Yield serves 8 as an appetizer; about twenty-four 2-inch pancakes

Number Of Ingredients 14

Ingredients

3/4 cup cornmeal (preferably stone-ground)
1/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
2 large eggs, lightly beaten
1 cup buttermilk, plus more if needed
1/4 cup olive oil
2 tablespoons Dijon mustard
2 cups fresh okra, stemmed and sliced into 1/4-inch pieces, or 1 (8-ounce) package frozen sliced okra, thawed
1/4 cup drained, chopped pickled jalapeño chiles (page 254, or use a store-bought version)
2 small onions, cut into 1/4-inch dice
4 cloves garlic, minced

Steps:

Mix the cornmeal, flour, baking powder, 1/2 teaspoon of the salt, and black pepper together in a bowl, along with the cayenne pepper if desired. In a large bowl, whisk together the eggs, the 1 cup buttermilk, 2 tablespoons of the olive oil, and the mustard. Sprinkle the chopped okra evenly with the remaining 1/4 teaspoon salt. Add the okra, pickled jalapeños, onions, and garlic to the egg mixture and stir until combined. Add the cornmeal mixture and stir lightly until just combined. The dough should resemble a thin pancake batter. If it seems too thick, add 1 or 2 tablespoons of buttermilk.
Add the remaining 2 tablespoons olive oil to a large skillet set over medium heat. When the oil begins to shimmer, drop in 2 heaping tablespoons batter per pancake, leaving room between pancakes so they don't touch. Cook the pancakes, flipping once, until golden brown on both sides and cooked through, about 1 1/2 minutes per side. Serve immediately.

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