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    Okra Pancakes

    Source of Recipe

    Recipe Introduction

    Most of us envision pancakes topped with sweet maple syrup, but as cookbook authors Edna Lewis and Scott Peacock prove, this denies the savory potential of the panfried staple. Today, Scott puts a distinctly Southern twist on this perennial favorite with the dual additions of corn meal and okra. This recipe has been adapted from “The Gift Of Southern Cooking” by Edna Lewis and Scott Peacock. Text copyright ©2003 by Edna Lewis and Scott Peacock. Reprinted by permission of Alfred A. Knopf. Stone-ground white cornmeal can be purchased at: J.T. Pollard Milling Company 3431 North State Highway 123 Hartford, AL 36344 334-588-3391

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    List of 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 baking powder
    1 large egg, lightly beaten
    1/2 teaspoon freshly ground pepper
    1/2 cup finely chopped onion
    2 cups thinly sliced okra (about 1 lb)
    1/2 teaspoon freshly ground pepper
    peanut oil, for frying


    1. In a medium bowl, combine the cornmeal, flour, 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°. 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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