OKRA TEMPURA

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Okra Tempura image

I love tempura, and it will work with just about everything from fish, meat and, of course, veggies. Two secrets to fluffy tempura are the temperature of the oil, and the temperature of the tempura batter... Oil hot, batter cold.

Provided by Andy Anderson !

Categories     Vegetable Appetizers

Time 40m

Number Of Ingredients 17

TEMPURA BATTER
1/2 c ground corn flour
1/2 c all-purpose flour
1 Tbsp cajun seasoning, your choice
1 tsp cream of tarter
1 medium egg
1 can(s) beer (your choice) or club soda
DIPPING SAUCE
1 c greek yogurt, plain
1/4 c fresh honey
1/4 c green onions, chopped
cayenne pepper, to taste, i usually use 1 teaspoon
1 tsp paprika
salt and freshly ground black pepper to taste
THE REST
1/2 lb fresh okra, stems removed, and halved
2 qt peanut oil, for frying

Steps:

  • 1. MAKING THE DIPPING SAUCE
  • 2. Add all of the ingredients for the dipping sauce in a non-reactive bowl, cover and allow to rest in the refrigerator for a minimum of 1 hour, or overnight.
  • 3. Chef's Note: Take the yogurt, and place into a cheesecloth lined strainer and allow to drain for about an hour. This keeps the dipping sauce from being too runny.
  • 4. MAKING THE TEMPURA BATTER
  • 5. Whisk together the dry ingredients in a large non-reactive bowl.
  • 6. Lightly beat the egg in a small prep bowl. Start with about 7 ounces of the cold beer (or club soda), and lightly combine with the egg.
  • 7. Add the wet ingredients to the dry and mix. I usually make a depression in the middle of the dry ingredients (like a volcano), and then pour in and mix them together, using a fork. It's okay if the batter has a few lumps.
  • 8. If you need more beer, or club soda, add it at this time until the mixture is firm, but a bit runny.
  • 9. Chef's Note: If, at this point, you have any beer left... DRINK IT!!!
  • 10. Let the batter rest for a few minutes in a nice cold place, and then get the peanut oil up to temperature... 350f (180c).
  • 11. Okra should be clean, halved and patted dry. Dip okra into the batter, and allow to coat, remove, and slightly shake off the excess, and drop into the hot oil.
  • 12. Chef's Note: Cold batter is absolutely necessary for the unique fluffy and crisp tempura that everyone loves. So keep the batter nice and cold.
  • 13. Chef's Note: If you okra are rather thick, lower the temperature of the oil by about 15 or so degrees. That way, the inside of the okra will have a chance to cook through.
  • 14. Cooking time depends a lot on the recovery time of your oil; however, generally speaking, 30 to 60 seconds after they begin to float, they're ready.
  • 15. Remove from oil, and immediately serve with the dipping sauce.

Bezabih Tizeta
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This okra tempura was a hit at my party! The okra was crispy and flavorful, and the batter was light and airy. I will definitely be making this again.


Laurie Sherrill
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I'm not a huge fan of okra, but I really enjoyed this tempura recipe. The batter was light and crispy, and the okra was cooked perfectly. I would definitely make this again.


Kerry Ward
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This okra tempura recipe is a great way to use up leftover okra. The batter is simple to make, and the okra cooks quickly. The result is a crispy, flavorful dish that everyone will enjoy.


Joe watty
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I've never had okra tempura before, but I'm so glad I tried this recipe. It was so easy to make, and the results were delicious. The okra was crispy on the outside and tender on the inside, and the batter was flavorful and light.


S4g3
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I love okra, and this tempura recipe is one of the best I've tried. The okra is so crispy and flavorful, and the batter is light and airy.


Sami ali
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This okra tempura was amazing! The batter was light and crispy, and the okra was cooked perfectly. I will definitely be making this again.