Okra Hoecakes- the classic southern recipe is even tastier with thin slices of okra added to the batter. A must make way to eat hoecakes during the summer when fresh okra is plentiful.
Hoe cakes are delicious cornmeal cakes that are like savory pancakes. Great eaten with butter or a little cane syrup drizzled on them.
This recipe is great for using up extra garden okra during the summer months.
OKRA HOECAKES RECIPE TIPS:
Best made in a well-seasoned cast iron pan, but a nonstick skillet will do.
Frozen okra can be used instead of fresh, but you will need to completely thaw it so you don’t end up with excess water in your batter. You will want to slice it into thinner slices too.
The okra will need to be very thinly sliced because it doesn’t have long to cook.
I like to use a combination of butter and vegetable oil for frying. The butter adds flavor and the vegetable oil helps prevent the butter from burning.
More Okra Recipes To Try:
- Southern Fried Okra
- Stewed Okra and Tomatoes
- Okra Hush Puppies
- Seafood and Okra Gumbo
- Corn Okra Creole
- In a large bowl, whisk together cornmeal, flour and salt.
- Whisk together the buttermilk, vegetable oil, and eggs in a large liquid measuring cup or bowl.
- Add wet ingredients to dry and stir until the dry ingredients are completely moistened.Stir in the okra.
- Heat a cast iron skillet over medium heat. (You can use nonstick if you don't have cast iron.)When hot add a little vegetable oil or butter.
- Working in batches so as to not crowd the pan, use a 1/4 cup measuring cup to drop batter into pan and form hoecakes. Cook for 2 to 3 minutes and then flip over and cook another 2 minutes or so. Add a little more oil or butter to the pan as needed to cook all the batter.
- Serve with butter or drizzled with cane syrup.
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