Okra season is in full swing, and I’ve been trying some different ways of cooking it thanks to the new book Okra: A Savor the South Cookbook by Virginia Willis. Back in April, I attended a class taught by Virginia Willis at Central Market Cooking School with a media pass and posted photos on my Facebook page. I’ve been holding onto the book, waiting for the weeks when bags of okra appear in our CSA boxes. The book, of course, shows off several Southern okra dishes, and then there are okra recipes from around the world. I’ve made a Greek-style dish of okra and tomatoes before that’s very similar to the Greek Okra Ragout in the book. Other global dishes include Nigerian Black-Eyed Pea and Okra Fritters, Egyptian Okra and Chickpeas, Indian Spicy Sweet Okra with Peanuts, and Jamaican Curried Shrimp and Okra. The Southern okra recipes include several classics and some new ideas as well. There are different versions of fried okra, gumbos, and stewed okra. A couple of weeks ago, I tried the Oven-Fried Okra which involves dipping sliced okra into a buttermilk and egg batter, dusting the pieces with cornmeal, and baking them on a baking sheet coated with oil. The crispy okra was every bit as good as deep-fried okra and made a great snack with cold beer. The next recipe on my to-try list was the Okra Cornmeal Cakes. Sliced okra was mixed into a cornmeal batter and fried into golden, tender rounds. The recipe suggests stacking the cakes with a pimento cheese filling with sliced tomato and lettuce to make little sandwiches. I served them open-faced with a mound of toppings instead. And, there are options for the fillings or toppings like goat cheese, ricotta, or herbed cream cheese and avocado, microgreens, or sprouts. But, nothing says Southern food like pimento cheese and summer tomatoes.
To make the cakes, two cups of cornmeal, two teaspoons baking soda, and a teaspoon of salt were combined in a mixing bowl. In a separate bowl, an egg was whisked with one and a half cups of water, and that mixture was added to the dry ingredients and whisked until smooth. A jalapeno was seeded and finely chopped, a clove of garlic was minced to a paste, and eight ounces of okra was cut into small slices, and all of that was added to the batter. Oil was heated in a cast iron skillet, and then one-quarter cup of batter was poured into the hot oil to form each cake. They cooked for a few minutes on each side, were drained on a towel-lined baking sheet, and were sprinkled with salt and pepper. I topped the caked with a spoonful of pimento cheese, chopped tomatoes, and thinly sliced basil.
I’ve realized I have a thing for little, vegetable cakes stacked with delicious toppings. I seem to gravitate to this type of dish. But, this was a great version of the concept for summer. I’m already sold on okra and require no conversion. For anyone who still needs some convincing about this healthy vegetable, this new book could hold the inspiration that changes your mind.
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