New This Month

Okra Pancakes

  • Yield: Makes about 3 dozen pancakes


  • 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


  1. 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.)

  2. 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.

  3. 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.

Reviews Add a comment