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Thursday, November 09, 2006

Okra Pancakes

This is another Martha recipe. While some might not be a big fan of okra, I (and most of my family) really like it. I would bet that you could use frozen okra for this recipe, but be sure to slice it thinly (no bigger than 1/4 inch thick rounds) and use the non-breaded kind. Also, I didn't have any peanut oil, but olive oil worked well for me. These are an excellent side dish, especially in the summer when they are in season.

1/2 cup stone-ground white cornmeal
1/2 cup all-purpose flour
1 1/2 tsp. coarse salt, plus more for serving
1 tsp. baking powder
1 large egg, lightly beaten
1/2 cup water
1/2 tsp. freshly ground pepper
1/2 tsp. coarse salt
1/2 cup finely chopped onion (~1 small onion)
2 cups thinly sliced okra (~ 1 pound)
Peanut (or olive) oil for frying

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 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 salt and pepper. Toss to combine, and fold into the batter.

In a cast-iron skillet, heat 1/2 to 1 inch of oil to 340F. 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.

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