On we go with a bonanza of okra harvested weekly from our CSA farm. Here we have fritters (or more properly pancakes) that combined cornmeal and flour with buttermilk and eggs, and added okra, scallions and corn. They were served over tomato sauce and garnished with steamed okra and corn and snipped herbs. This recipe makes a thick pancake. I made vegetable pancakes another way also, with half the flour, no buttermilk and more eggs, which I prefer because it showcases vegetables like zucchini. It doesn’t bind the corn or okra as well, however.
Okra-Corn Pancakes with Tomato Sauce
½ c fine stone-ground cornmeal
½ c sifted all-purpose flour
1 tsp baking soda
1 tsp salt
1 egg, lightly beaten
½ c buttermilk at room temperature
¼ c sliced scallions
1 c corn kernels (lightly steam if using older corn)
1 c sliced okra (lightly steam if using large okra)
Herbs such as parsley or cilantro (optional)
Salt and pepper
Garnish: steamed okra, corn, herbs
Sift together the dry ingredients. Thoroughly combine the egg and buttermilk and add the dry ingredients, stirring to combine. Fold in the vegetables. Drop by tablespoonfuls onto a preheated griddle or skillet. Cook slowly until browned on one side and the batter stops bubbling on top. Flip and cook until brown on the other side. Keep the pancakes warm while you finish making the batch and serve with sliced tomatoes or a light tomato sauce, possibly seasoned with hot pepper.
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