Mini Okra Pancakes Recipes

OKRA FRITTERS

Steps:

• In a large mixing bowl with a spoon mix together all ingredients except okra and oil. Fold in the okra. Heat the oil in a large skillet. Drop by spoonfuls into the hot oil. (I use a 1/4 cup measuring cup for each fritter). Fry on one side about 2 minutes or until good and crusty, turn and fry the other side. Drain on paper towels. Slather with butter and enjoy

MINI VERY BERRY PANCAKE SKEWERS

Steps:

• Stir rice vinegar into milk. Set aside to "sour", about 5 minutes.
• Combine milk mixture, flour, butter, eggs, sugar, baking soda, baking powder, and salt in a large mixing bowl. Whisk until lumps are gone.
• Heat a nonstick pan over medium heat. Add oil. Pour 1/2 tablespoon of batter for each pancake. Cook until bottom side is golden brown, 1 to 2 minutes. Flip and cook until other side is golden brown, 1 to 2 minutes more. Transfer to a plate. Repeat with remaining batter.
• Place 3 to 5 mini pancakes on each skewer. Top with raspberries, blueberries, and strawberries, drizzle with some syrup, and sprinkle with some powdered sugar.

OKRA PANCAKES

Steps:

• 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.)
• 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.
• 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.

UN-SLIMY OKRA

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the okra and tomatoes in a bowl. Pour in the olive oil and sprinkle with kosher salt, pepper, and garlic powder. Stir until the vegetables are coated with oil. Add the panko bread crumbs and stir. Spread the vegetables on to a lightly greased baking sheet. Bake for 13 to 15 minutes until the tomatoes are soft and the okra is lightly browned.

MINI OKRA PANCAKES

Steps:

• Mix the cornmeal, flour, baking powder, 1/2 teaspoon of the salt, and black pepper together in a bowl, along with the cayenne pepper if desired. In a large bowl, whisk together the eggs, the 1 cup buttermilk, 2 tablespoons of the olive oil, and the mustard. Sprinkle the chopped okra evenly with the remaining 1/4 teaspoon salt. Add the okra, pickled jalapeños, onions, and garlic to the egg mixture and stir until combined. Add the cornmeal mixture and stir lightly until just combined. The dough should resemble a thin pancake batter. If it seems too thick, add 1 or 2 tablespoons of buttermilk.
• Add the remaining 2 tablespoons olive oil to a large skillet set over medium heat. When the oil begins to shimmer, drop in 2 heaping tablespoons batter per pancake, leaving room between pancakes so they don't touch. Cook the pancakes, flipping once, until golden brown on both sides and cooked through, about 1 1/2 minutes per side. Serve immediately.