Corn tortillas with okra

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 8

Corn tortillas with okra - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup okra, sliced into 1/4-inch thick rounds
Non-stick cooking spray
2 cups corn flour
2.5 cups of water
1.5 tsp salt
Vegetable oil
Butter, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Spray a skillet with cooking spray and heat it over medium-high heat.

Mix cornmeal, water, and salt. Let the mixture sit for a few minutes. The batter should be very runny. Add the chopped okra and stir.
Reduce the heat to medium (no more). Pour vegetable oil into the pan, then pour the batter into the center of the pan, spreading it over the entire bottom. It should form a crispy "lace" around the edges. Before cooking the next flatbread, stir the batter and add oil to the pan. Serve with butter.

Culinary advice: To flip the flatbreads, use the "inverted plate" technique. When the edges of the flatbread are lightly browned, place a damp glass plate on top. Using an oven mitt, grip the handle of the pan and flip the pan so the flatbread lands on the plate. Slide the flatbread off the plate and into the pan, and fry the other side until golden brown.

Categories:

recipe / Breakfast / Bakery / Draniki and pancakes with savory filling / American cuisine / Paula Deen

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