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Okra Cornmeal Cakes

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2 cups finely ground yellow cornmeal

2 teaspoons baking powder

1 teaspoon fine sea salt

1 large egg, lightly beaten

1 1/2 cups cold water, plus more if needed

8 ounces fresh okra, stems trimmed and sliced 1/4 inch thick

1 jalapeño, cored, seeded, and finely chopped

1 clove garlic, mashed into a paste

1/4 cup mild vegetable oil, for frying

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