Okra and Tomato Stew
1/2 cup all-purpose flour
2 tsp. baking powder
pinch of salt
3 ears of corn, cut off the cob
1 tbs. olive oil
1 tbs. soy margarine
If you like your cakes to be uniform, use a ring mold, if not -- that works too ;)
In a large bowl, mix the dry ingredients, slowly whisk in enough cold water until it becomes like a pancake batter. Add the corn.
In a cast-iron skillet over medium heat, add the oil and soy margarine. When it gets hot, add the ring mold (tongs are essential here) and pour in about 1/4 of the total amount of batter into the mold (about 3/4" thick). Let fry for a about 5 minutes until the corn sets up on the bottom and gently remove the mold. Fry for an additional 2-3 minutes. Move the mold to an open spot in the pan and add the second, third and fourth batch. When the cakes have begun to brown, gently flip with a spatula and continue to fry for an addition 5-7 minutes until golden, brown and delicious.