Tomato-and-Okra Cornmeal Cakes

Name: Tomato-and-Okra Cornmeal Cakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 50
Cuisine: Global
Ingredients: 50 servings Arugula; 2 teaspoons baking powder; 59 milliliters canola oil; 1 large egg; 1 leave Fresh basil; 1 garlic clove; 1 jalapeño pepper, seeded and finely chopped; 50 servings Kosher salt; 227 grams fresh okra, thinly sliced; 50 servings Freshly ground pepper; 177 milliliters your favorite pimiento cheese; 1 teaspoon fine sea salt; 454 grams tomatoes, cut into 1/4-inch-thick slices; 473 milliliters plain yellow cornmeal

Watching your figure? This gluten free recipe has 58 calories, 1g of protein, and 3g of fat per serving. This recipe serves 50. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have arugula, baking powder, se From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Whisk together first 3 ingredients in a large bowl.

Equipment you will use

Whisk

Bowl

Whisk together egg and 1 1/2 cups water; add to cornmeal mixture, whisking until smooth.

Ingredients you will need

Cornmeal

Water

Egg

Equipment you will use

Whisk

Smash garlic to make a paste. Stir okra, jalapeo, and garlic paste into cornmeal mixture. (Batter will be thick and will thicken even more as it sits, so add water, if needed.)

Ingredients you will need

Garlic Paste

Cornmeal

Garlic

Water

Okra

Heat 1 Tbsp. oil in a large cast-iron skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Pour 1 Tbsp. batter for each cake into skillet, and gently flatten into a 2-inch cake. (Don't overcrowd the cakes in the skillet.) Cook 2 to 3 minutes or until tops are covered with bubbles. Turn and cook 2 to 3 more minutes.

Equipment you will use

Frying Pan

Transfer to a paper towel-lined plate. Season with kosher salt and pepper. Keep warm in a 200 oven. Repeat procedure with remaining batter and oil.

Ingredients you will need

Salt And Pepper