In a small frying pan, sauté onions and garlic in a tablespoon of oil until softened, about 6 - 8 minutes. Set aside.

In a medium bowl, stir together flour, cornmeal, baking powder, salt and pepper. Set aside.

In a separate bowl, combine okra, onions and garlic, egg and water or buttermilk.

Add the flour mixture to the okra mixture and stir until well combined.

Heat about an inch and a half of oil in a heavy-bottomed pan (like a cast iron skillet) over medium/medium-high heat.

Carefully drop the okra cake batter into the oil using a medium cookie scoop or a 1/4 cup measure.

Lightly flatten the tops with wet fingertips. Cook for 6 minutes (or until dark golden brown).

Flip and cook for an additional 4 - 5 minutes.

Drain on paper towels and serve immediately.