You might have seen okra on display at farm stands and at your neighborhood markets lately, and you might have passed her by, too. If it’s because you don’t know the first thing about cooking these fuzzy green pods and you’re scared by all the gossip that she’s slimy when cooked, well hold on just a minute. I got something that just might change your tune.

I’m an okra lover, not a fighter, but I’m also a bit of an okra evangelist and love to dispel all those notions that okra is not worth your time. Last summer, I discovered a recipe for “okra pancakes,” which really are more like fritters – light and crispy on the outside, pillowy on the inside, and studded with onion and all that gorgeous okra. "These are like okra hush puppies, only better," declared my Mister, and I think he’s right – they kick hush puppies to the curb.

Did you know that … one cup of cooked okra contains four grams of fiber, similar to a 1 1/2-cup serving of cooked oatmeal, which contains about three grams of fiber.

Okra Pancakes
From "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock



Ingredients

1/2 cup stone-ground cornmeal

1/2 cup all-purpose flour

1 1/2 teaspoons salt

1 teaspoon baking powder

1 egg, lightly beaten

1/2 cup water

1/2 teaspoon black pepper

1/2 cup finely chopped onion

2 cups thinly sliced okra (about 1/4-inch) 
oil for frying

Method
In a mixing bowl, combine cornmeal, flour, 1 teaspoon of the salt and baking powder, and stir until well blended.

In a separate bowl, whisk together egg and water, then stir into the dry ingredients, mixing only until moistened (lumps are okay). Sprinkle remaining 1/2 teaspoon salt and the black pepper over onion and sliced okra, and toss lightly. Fold seasoned vegetables into the batter.

Pour one inch of oil into a heavy skillet and heat to 340 degrees (Yes, it’s worth having a thermometer for this project). Spoon okra batter by heaping tablespoons into hot oil; do not overcrowd pan (Cook’s note:  In a nine-inch cast-iron skillet, I was able to fit four at a time.)

Fry until golden brown on one side, and with a slotted spoon or tongs, carefully turn and continue frying until second side is browned, about three minutes. Remove from oil and drain well on paper towels.

Keep in a warm oven until ready to serve. Makes approximately 16 two-inch pancakes.