1 (16 ounce) bag whole okra, sliced into 1/2-inch rounds
1/2 cup chopped
1 tablespoon clarified butter, plus more as needed
In a large bowl, whisk together cornmeal, flour and salt.
Whisk in water to make a thin batter.
Stir in okra and onions.
Over medium heat, add clarified butter to a cast iron skillet. Use a small
ladle to pour batter onto skillet. Pan should be hot enough to make batter sizzle.
Cook until underside is browned, about 3 to 4 minutes, then flip and brown on
the other side.
Repeat with additional batter, adding more butter as necessary.