Fried okra is a classic Southern snack, noted for its wonderfully unique flavor and crunchy texture. These avant garde latkes turn this Dixie favorite into a savory fried pancake, calling on all the same ingredients traditionally used to prepare fried okra. It's like fried okra stuffed into one awesome fried patty. While there are additional thickening agents in this recipe, okra is also a natural thickener, helping to create a thicker latke. If you enjoy thinner, crispier latkes, be sure to mash down on the batter significantly enough to achieve desired latke thickness (see recipe below). Enjoy, y'all.
Mix together all of the ingredients (besides for the frying oil, obviously) in a large bowl and let sit for 10 minutes. Heat 1-2-inches of oil to 375°F in a large skillet or frying pan. Scoop about 1/4 cup spoonfuls of batter into the skillet and press down immediately with the back of a solid spatula. Fry for about 1 1/2- 2 minutes on each side, or until golden-brown. Remove from oil with a slotted spatula and drain on a paper-towel lined plate. Serve hot with favorite dipping sauce. I recommend a curry aioli.