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Just thinking of the amount of okra hanging around Georgia this time of year can be overwhelming. This is one of my favorite ways to use it up. Today I sent Chris and Lucas off with these to an Independence Day BBQ (I stayed back with a sniffly Sofia.)
I was about halfway through frying up the cakes when Chris looked over my shoulder and asked if I was going to put some cheese into them. Some minor huffing ensued, mainly because I hadn’t thought of it myself. But by then he had started hitting on me me so I let down my guard and shredded in some cheddar.
I bet these could be made gluten free by just switching up the wheat flour for millet, rice or other gf flour of your choice. Or check out this recipe for gf fritters at Mummy I Can Cook.
These were intended for kids as well as adults, otherwise I would have added a bit if cayenne to the batter for some kick. They would also be good with bacon crumbles.
I like serving them with hot pepper jelly. This time I was out so I topped mine with Wickles brand hot relish and put a bit of ketchup on the plate for Sofia (she loved them.) Tzatziki or pico de gallo would also be delicious.
Okra Cheddar Millet Cakes
Makes about eighteen 4-inch patties
5 cups okra, diced
1 cup onion, chopped small
2 small garlic cloves, minced
1 egg
1/2 cup water
1 1/4 tsp salt
a few grinds of pepper
1/2 cup unbleached wheat flour
1/2 cup millet flour (or cornmeal)
1 tsp baking powder
2 cups cheddar cheese, shredded
butter or ghee for frying
Combine the okra, onion, garlic, egg, water, salt and pepper.
In a separate bowl, whisk together the flours and baking powder, then incorporate them with the okra mixture to make your batter. Fold in the cheese.
Heat butter/ghee in a skillet over medium heat and drop in the batter – a heaping tablespoon for each cake. Spread the spoonful out a bit in the pan. Fry on each side until golden brown.
(Also shared on The Nourishing Gourmet’s Pennywise Platter 6/5)
Thanks for lunch – love these!
You’re welcome!
You read my mind…I just got online to see if you posted them. They were delicious- thanks! Hope Sofia is doing better.
Thanks, she is! And i had you in mind with this recipe with all your abundance of okra
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aw thanks for linking up my fritters natali! I’m loving all your millet ideas. It’s my new favourite grain,though I haven’t gone beyond cooking it in a porridge. I haven’t got the flour, I heard it spoils really easily and wasn’t sure I’ll be using it a lot, but I love the idea of using it to replace cornmeal in recipes!
any time! you need to tell me how you cook it in a porridge. i’ve been wanting to make a multigrain porridge, including millet for a while. i have also heard that the flour gets bitter easily. i bought whole millet with the intention of grinding it but that never happened. the pre-ground flour (which i just kept in the bag) seems to have held up pretty well over the last couple of months. i personally don’t like it in savory muffins unless it would be a corn-like muffin for dipping into chili. but i have enjoyed it in sweet muffins w/ berries (using millet for about 1/3 of the flour – the rest spelt or wheat at least partially being not whole wheat.) And after making these, I realized savory pancakes/fritters are also on the list!