okra tempura

Name: Okra Tempura
Prep time: 30 min
Cook time: 10 min
Yield: 5
Cuisine: American
Ingredients: ## TEMPURA BATTER; 1/2 cup(s) ground corn flour; 1/2 cup(s) all-purpose flour; 1 tablespoon(s) cajun seasoning, your choice; 1 teaspoon(s) cream of tarter; 1 medium egg; 1 can(s) beer (your choice) or club soda; ## DIPPING SAUCE; 1 cup(s) greek yogurt, plain; 1/4 cup(s) fresh honey; 1/4 cup(s) green onions, chopped; - cayenne pepper, to taste, i usually use 1 teaspoon; 1 teaspoon(s) paprika; - salt and freshly ground black pepper to taste; ## THE REST; 1/2 pound(s) fresh okra, stems removed, and halved; 2 quart(s) peanut oil, for frying

(1 RATING)

72 Pinches 4 Photos

Andy Anderson !

Wichita, KS

Updated on Oct 8, 2013

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.

Rate

prep time 30 Min

cook time 10 Min

method Deep Fry

yield 5 serving(s)

Ingredients

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

How To Make okra tempura

Step 1

MAKING THE DIPPING SAUCE

Step 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.
Step 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.
Step 4

MAKING THE TEMPURA BATTER
Step 5

Whisk together the dry ingredients in a large non-reactive bowl.
Step 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.
Step 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.
Step 8

If you need more beer, or club soda, add it at this time until the mixture is firm, but a bit runny.
Step 9

Chef's Note: If, at this point, you have any beer left... DRINK IT!!!
Step 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).
Step 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.
Step 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.
Step 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.
Step 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.
Step 15

Remove from oil, and immediately serve with the dipping sauce.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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