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Just thinking of the amount of okra hanging around Georgia this time of year can be overwhelming.  This is one of my favorite ways to use it up.  Today I sent Chris and Lucas off with these to an Independence Day BBQ (I stayed back with a sniffly Sofia.)

I was about halfway through frying up the cakes when Chris looked over my shoulder and asked if I was going to put some cheese into them.   Some minor huffing ensued, mainly because I hadn’t thought of it myself.  But by then he had started hitting on me me so I let down my guard and shredded in some cheddar.

I bet these could be made gluten free by just switching up the wheat flour for millet, rice or other gf flour of your choice.  Or check out this recipe for gf fritters at Mummy I Can Cook.

These were intended for kids as well as adults, otherwise I would have added a bit if cayenne to the batter for some kick. They would also be good with bacon crumbles.

I like serving them with hot pepper jelly.  This time I was out so I topped mine with Wickles brand hot relish and put a bit of ketchup on the plate for Sofia (she loved them.)  Tzatziki or pico de gallo would also be delicious.

Okra Cheddar Millet Cakes
Makes about eighteen 4-inch patties

5 cups okra, diced
1 cup onion, chopped small
2 small garlic cloves, minced
1 egg
1/2 cup water
1 1/4 tsp salt
a few grinds of pepper
1/2 cup unbleached wheat flour
1/2 cup millet flour (or cornmeal)
1 tsp baking powder
2 cups cheddar cheese, shredded (omit for dairy free)
butter or ghee for frying (for dairy free use coconut oil)

Combine the okra, onion, garlic, egg, water, salt and pepper.

In a separate bowl, whisk together the flours and baking powder, then incorporate them with the okra mixture to make your batter.  Fold in the cheese.

Heat butter/ghee in a skillet over medium heat and drop in the batter – a heaping tablespoon for each cake.  Spread the spoonful out a bit in the pan.  Fry on each side until golden brown.

(Also shared on The Nourishing Gourmet’s Pennywise Platter 6/5)