cajun seasoning, your choice
beer (your choice) or club soda
green onions, chopped
cayenne pepper, to taste, i usually use 1 teaspoon
salt and freshly ground black pepper to taste
fresh okra, stems removed, and halved
peanut oil, for frying
MAKING THE DIPPING SAUCE
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.
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.
MAKING THE TEMPURA BATTER
Whisk together the dry ingredients in a large non-reactive bowl.
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.
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.
If you need more beer, or club soda, add it at this time until the mixture is firm, but a bit runny.
Chef's Note: If, at this point, you have any beer left... DRINK IT!!!
Let the batter rest for a few minutes in a nice cold place, and then get the peanut oil up to temperature... 350f (180c).
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.
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.
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.
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.
Remove from oil, and immediately serve with the dipping sauce.