We are in a lull right now as the summer produce is dwindling and we are preparing for the “Fall into Greens” CSA session. To prepare for the CSA, we will release a series of blog posts featuring produce we expect to include. We are planning to have okra at the beginning of the session so I thought I would share my all time favorite way to use it. These little cakes are quick to put together and oh so delicious. You may think the okra would be raw tasting but it gives the cakes such a great texture.
Contact us here to sign up for the CSA so you can enjoy these cakes soon!
Fresh Okra Cakes (adapted slightly from Cooking with Les Dames d’Escoffier)
25 appetizer cakes or 10 side dish cakes
Recipe notes: 1) I have successfully substituted the all-purpose flour with garbanzo bean flour for a gluten-free version.
- 1/2 pound fresh okra, tips and stems removed, cut into 1/4-inch slices (about 2 cups)
- 1 cup minced onion (about 1/2 of a large onion)
- 2 large cloves of garlic, minced
- 1 jalapeno, minced
- 1/2 cup cooked medium-grain rice or 1/2 cup fresh corn kernels
- 3 tablespoons all-purpose flour
- 2 large eggs, lightly beaten
- 1/2 teaspoon Tabasco
- Salt and pepper to taste
- 6 tablespoons vegetable oil
- Combine the okra, onion, garlic, jalapeno, rice, flour, eggs and Tabasco in a large mixing bowl.
- Just before serving, preheat the oven to 200 degrees and heat a 12-inch nonstick skillet over medium-high heat. Add the oil, and when it shimmers and sizzles when a bit of batter hits it, drop spoonfuls of the mixture into the pan. Do not crowd the pan. You can make the cakes any size, from 1 tablespoon to 1/2 cup, depending on how you plan to serve them. Saute for 2 minutes or until the cake is nicely browned. Turn and cook the other side for 2 minutes. Remove the cakes as they are done to absorbent paper towels and keep them warm in the preheated oven until all are cooked. The cakes are best served piping hot – consume them within 30 minutes of frying.