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4.58
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7
votes
Okra Cornmeal Cakes with Cilantro Lime Yogurt Dip
These okra cornmeal cakes are pan fried with a crispy outside and spicy soft center. They're perfect with the refreshing cilantro lime yogurt dip.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dishes
Cuisine:
American
Keyword:
okra cakes, okra cornmeal cakes, okra fritters
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
1 1/2
cups
sliced okra rounds
1
jalapeno
minced
1/2
cup
diced red pepper
1
clove
garlic
minced
1
cup
yellow cornmeal
1
teaspoon
baking powder
1/2
teaspoon
salt
1
egg
1/2
cup
water
salt & pepper
1/4
cup
oil for frying
coconut, canola, etc.
1/2
cup
plain Greek yogurt
juice of 1 lime
2
tablespoons
chopped cilantro
Instructions
Combine the cornmeal, baking powder and salt in a large bowl.
Whisk together the egg and water.
Add the egg and water mixture to the cornmeal mixture and stir together with a spatula.
Mix in the okra, jalapeno, red pepper and garlic.
Season generously with salt and pepper.
Heat the oil in a large skillet over medium-high heat.
Once hot, form the batter into patties and pan fry on each side for about 3 minutes until golden brown.
Transfer to a paper towel lined plate to drain.
Mix the yogurt, lime and cilantro together in a small bowl and serve with the hot cakes.
Nutrition
Serving:
1
SERVING
|
Calories:
292
kcal
|
Carbohydrates:
30
g
|
Protein:
8
g
|
Fat:
17
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
14
g
|
Cholesterol:
48
mg
|
Sodium:
505
mg
|
Fiber:
4
g
|
Sugar:
4
g