Andy Anderson !
Two secrets to fluffy tempura are the temperature of the oil, and the temperature of the tempura batter... Oil hot, batter cold.
1/2 cground corn flour
1/2 call-purpose flour
1 Tbspcajun seasoning, your choice
1 tspcream of tarter
1 can(s)beer (your choice) or club soda
1 cgreek yogurt, plain
1/4 cfresh honey
1/4 cgreen onions, chopped
·cayenne pepper, to taste, i usually use 1 teaspoon
·salt and freshly ground black pepper to taste
1/2 lbfresh okra, stems removed, and halved
2 qtpeanut oil, for frying
How to Make Okra Tempura
- 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.
- 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).
- 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.
- Remove from oil, and immediately serve with the dipping sauce.