Mini Okra Pancakes Recipes

Steps:

• Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
• Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.

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.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the okra and tomatoes in a bowl. Pour in the olive oil and sprinkle with kosher salt, pepper, and garlic powder. Stir until the vegetables are coated with oil. Add the panko bread crumbs and stir. Spread the vegetables on to a lightly greased baking sheet. Bake for 13 to 15 minutes until the tomatoes are soft and the okra is lightly browned.

Steps:

• Mix the cornmeal, flour, baking powder, 1/2 teaspoon of the salt, and black pepper together in a bowl, along with the cayenne pepper if desired. In a large bowl, whisk together the eggs, the 1 cup buttermilk, 2 tablespoons of the olive oil, and the mustard. Sprinkle the chopped okra evenly with the remaining 1/4 teaspoon salt. Add the okra, pickled jalapeños, onions, and garlic to the egg mixture and stir until combined. Add the cornmeal mixture and stir lightly until just combined. The dough should resemble a thin pancake batter. If it seems too thick, add 1 or 2 tablespoons of buttermilk.
• Add the remaining 2 tablespoons olive oil to a large skillet set over medium heat. When the oil begins to shimmer, drop in 2 heaping tablespoons batter per pancake, leaving room between pancakes so they don't touch. Cook the pancakes, flipping once, until golden brown on both sides and cooked through, about 1 1/2 minutes per side. Serve immediately.