Okra Griddle Cakes with Caramelized Onion and Bacon Jam Friday, September 8, 2017


2 cups Yellow Cornmeal, Fine Ground
2 tsp Baking Powder
1 tsp salt
1 whole egg, beaten
1.5 cups Cold Water
1 cup, fresh okra, sliced
1 jalapeno, seeded and minced
1 clove garlic, minced
¼ cup vegetable oil, frying
16 slices Bacon, Raw, Diced
1 medium Yellow Onion, diced
3 TBSP Granulated Sugar
¼ cup Apple Cider Vinegar


For jam: place chopped raw bacon in heavy bottom skillet and cook over medium heat until golden brown and rendered. Drain all but 2 TBSP of bacon fat from pan. Add onions and continue to caramelize until onions are golden brown. Add sugar and vinegar and cook over low heat for one hour until mixture thickens and onions just barely fall apart.
For cakes: Whisk together egg and water, set aside. In medium bowl mix together cornmeal, baking powder, and salt. Whisk wet ingredients into dry ingredients, then fold in okra, jalapeno, and garlic. Mixture should be a wet batter, not dry. Heat oil in cast iron skillet over medium heat until nice and hot. Pour 1/4 cup portions of batter into skillet. Allow cakes to cook and turn golden brown while slightly bubbling at the edge. Flip pancakes and cook an addition 3-4 minutes on other side until golden brown.
Remove cakes from skillet and place on a paper towel to remove any excess oil from frying. Serve cakes topped with Caramelized Onion and Bacon Jam.