Whenever I drive to my college town, I always stop by the produce stand at the "Crossroads" where the gentleman calls me Darlin'. Today was one of those days!
He had watermelon, okra, green and red tomatoes, onions, peaches (of course) and cantaloupe. With this array of local goodness, I decided dinner would include fried okra and fried green tomatoes with watermelon for dessert. Once home, I realized that I was tired from meetings and the long drive.
So, dinner plans needed to morph somewhat to not include standing at the stove and frying batches of things, which brought me to this
Life Hack... also known as a hoe cake. A hoe cake with benefits!
Like many of my recipes, and the way many Southerns cook, this is a flexible recipe, more of a guide, really. If you do not know how to cook, or can only follow strict instructions, my recipes are not for you. Life is about risk, chance, and change- so are my recipes!
Okra and Green Tomato Hoe Cakes
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about 3 cups of washed okra, chopped
2 green tomatoes chopped fine
2 tablespoons finely diced red onion
1 egg
1/2 cup of White Lily cornmeal mix (self rising) and brand is important!
1/2 cup buttermilk
Salt and pepper to taste!
beat egg and mix with buttermilk. Add the chopped okra, tomatoes, onion then mix. Add cornmeal mix and mix. If mix looks too dry add buttermilk, if Okra looks too naked, add more cornmeal mix and buttermilk. Once you have it where you want it, drop by serving spoon sized dollops into a hot lightly greased skillet ( I used a non-stick) and flatten some to make an even layer. Flip when first side is browned, about 1-2 minutes and keep cooked hoe caked in an oven on 275 degrees until all are cooked.
So, I had my fried okra, my fried green tomatoes and my cornbread all in one handy little cake! Leftover can even be heated in the toaster. As you can see from my hoe cakes, I wanted a lot more veg then cornbread. When I look at these pics, they look like jalapenos... which would be delish! Maybe next time will have a little heat.
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