Best Mini Okra Pancakes Recipes

Okra Fritters image

Provided by The Southern Lady Cooks

Time 28m

Number Of Ingredients 8

2 cups okra (cut in round pieces (Can use fresh or frozen))
1 1/4 cups self-rising cornmeal
1/2 cup all purpose flour
1 egg
1/2 cup onion (finely chopped)
1 1/2 cups buttermilk
Salt & Pepper ((Optional))
1 cup oil

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

Okra Pancakes image

Provided by Martha Stewart

Yield Makes about 3 dozen pancakes

Number Of Ingredients 10

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

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.