LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Okra-Studded Pancakes
OKRA-STUDDED PANCAKES
2 c. fine yellow cornmeal
1 T. Creole seasoning
2 t. baking powder
1 ½ c. milk
1 egg
½ lb. fresh okra pods, trimmed and cut crosswise into 1/8” thick rounds (about 2 c.)
1 (4-oz.) jar diced pimientos, drained
2 T. chopped fresh chives
1 T. minced garlic
Vegetable oil, frying
Crème fraiche, to serve
Chopped fresh chives, garnish
- Line baking sheet with paper towels.
- In bowl, whisk together cornmeal, Creole seasoning and baking powder.
- In another bowl, whisk together milk and egg.
- Add milk mixture to cornmeal mixture, whisking just until combined.
- Add okra, pimientos, chives and garlic. Stir until just combined.
- In 12” cast-iron skillet, pour enough oil to coat bottom of pan and heat over medium.
- Using ¼ c. scoop, scoop batter and place in skillet, smoothing into a 3” wide circle.
- Repeat with more batter without crowding skillet.
- Cook pancakes until golden brown, 1-2 minutes per side.
- Transfer pancakes to prepared pan.
- Serve with crème fraiche and garnish with chives, if desired.