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12 3-inch bakes
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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