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.
These Okra Hoecakes can be eaten as an appetizer. Try topping them with pimento cheeese. Or they can be served as a side dish. Great with collard greens or a bowl of creamy butter beans.
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

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Okra Hoecakes

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.

Course Appe...