Ingredients
Scale
- 1 pound okra, chopped
- 1/2 cup onion, chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup cornmeal
- Vegetable oil for frying
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- If you’re watching your sodium intake, you can reduce the salt or use a salt substitute.
- For a vegan version, replace the egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
Instructions
- In a large bowl, mix the chopped okra, onion, salt, pepper, water, and beaten egg until well combined. This step ensures that all the flavors meld together beautifully, giving your patties a flavorful base.
- In a separate bowl, whisk together the flour, baking powder, and cornmeal. This mixture will give your patties their crispy exterior, a crucial element of the dish.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this could make the patties dense rather than light and crispy.
- In a large skillet, heat the vegetable oil over medium heat. The oil should be hot enough to sizzle when you drop a bit of batter in, ensuring that the patties fry up crisp and golden.
- Drop spoonfuls of the batter into the hot oil and fry for 2-3 minutes on each side, or until golden brown. It’s important to give each side enough time to develop a nice crust while ensuring the inside is cooked through.
- Remove the okra patties from the oil and drain on paper towels. Serve hot for the best texture and flavor. These patties are perfect as they are, but they also pair wonderfully with a dipping sauce or a squeeze of lemon juice.