Okra Corn Cakes – A Detailed recipe cooking. 
Time: 20 мин. Difficulty: Easy Servings: 8 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. sliced approximately 0.3 cm thick. okra
- Non-stick cooking spray
- 2 tbsp. cornmeal
- 2.5 tbsp. water
- 1.5 tsp salt
- Vegetable oil
- Butter, for serving
Recipes with similar ingredients: okra, corn flour, okra
Recipe preparation:
- Sprinkle the pan with a cooking spray and heat it on moderately high heat. Combine the cornmeal, water and salt. Give stand the mixture for several minutes. The dough should be very liquid. Add chopped okra and mix.
- Reduce the heat to medium (not higher). Pour into the pan vegetable oil, then pour the dough in the center of the pan to it spread all over the bottom. The edges should be crispy “lace”. Stir the dough before preparing the next tortilla. and add oil to the pan. Serve with creamy butter. Culinary advice: To turn the tortillas over use the inverted plate technique. When the edges of the tortillas lightly browned, place a damp glass plate on top. Grasp the handle of the pan and turn over the pan, so that the cake is on a plate. Slide the tortilla from the plate into pan and fry on the other side until golden brown colors.
