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Okra Tempura

Okra Tempura

I don’t know if there’s any way to convert okra haters to okra lovers. The slimy texture and the way it slides down your throat a little too easily, the fuzzy exterior and how it pricks your skin when handling them, the way it makes stews all ooey gooey, I can’t see why anyone would dislike okra.

I can see that my description has probably done nothing except deter any newbies from trying them. But if you do like okra, you probably enjoy the unique characteristics they have. Personally, I like the texture and the taste. I will eat them in stews or soups. I will eat them fried or sautéed.  And I will eat them here or there. Say! I will eat them everywhere!

Scroll to the bottom of the post for the printable recipe.

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I cut them into bite sized pieces rather than keeping them whole (like most tempura fried veggies are) because I wanted to have more surface area covered with deep fried goodness. That’s just me, but if you prefer to keep them whole and a teensy weensy bit healthier, be my guest.

I chose to use potato starch because they fry up with a thinner, crispier shell than flour does. If you can’t find potato starch, use 1 part flour + 1 part cornstarch.

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Instructions with photos:

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If you don’t have any buttermilk on hand (all you Asians!) you can combine 1 cup of milk with 1 Tbsp. lemon juice and let sit for ten minutes before using.

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Chopping into bite sized pieces = more surface area = more fried goodness.

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Put chopped okra in a bowl of buttermilk and let sit for at least 10 minutes.

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In another bowl, combine potato starch and a dash or two (or three) of cayenne pepper.

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Dredge okra in potato starch. It might get sticky towards the end but do your best to keep them separated.

You gotta keep ‘em separated.

Quotes from Dr. Suess AND Offspring today. This is the stuff that keeps you coming back, isn’t it.

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In a skillet, fill with enough oil to cover halfway up okra. Heat to medium to medium high heat, adjusting the heat up and down to prevent okra from cooking too fast. Place okra on pan and fry one side until golden brown (3-4 minutes),

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then flip and repeat.

Warning: since okra has a lot of moisture on the inside, they may splatter when cooking in the oil. Use something (a lid, an oven mitt, a hockey mask) to shield yourself if you need to.

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Place okra on paper towel lined plate to remove excess grease and sprinkle salt while still hot.

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Serve with ranch dipping sauce.

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Personally I like them without the dipping sauce. But other times I feel like dipping.

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okratempura

Okra Tempura

August 10, 2017
: 4
: easy

By:

Ingredients
  • 8 okra, chopped to bite size pieces
  • 1/2 cup potato starch (substitution: 1 part flour + 1 part cornstarch if necessary)
  • few dashes of cayenne pepper
  • 1 cup buttermilk (substitution: 1 cup milk + 1 tbsp. lemon juice, combine and let sit for 10 minutes before using)
  • salt
Directions
  • Step 1 Put chopped okra in a bowl of buttermilk and let sit for at least 10 minutes.
  • Step 2 In another bowl, combine potato starch and a dash or two (or three) of cayenne pepper. Dredge okra in potato starch.
  • Step 3 In a skillet, fill with enough oil to cover halfway up okra. Heat to medium to medium high heat, adjusting the heat up and down to prevent okra from cooking too fast. Place okra on pan and fry one side until golden brown (3-4 minutes), then flip and repeat.
  • Step 4 Place okra on paper towel lined plate to remove excess grease and sprinkle salt while still hot. Serve with ranch dipping sauce.
  • Step 5 *tip: If making a small batch of 8 okra or so, use a smaller skillet so you don’t need to waste lots of oil.



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