Tempura Fried Okra Recipes

Steps:

• Heat the oil in a Dutch oven or deep fryer to 375 degrees F.
• Wash the okra, drain thoroughly and pat dry. Cut off the ends of the okra, and then cut the okra crosswise into 1/2-inch rounds.
• In a medium bowl, combine the flours, baking powder, 1 teaspoon salt, baking soda, 1/2 teaspoon cayenne and 1/4 teaspoon white pepper. In a small bowl, combine the remaining 1/2 teaspoon salt, 1/2 teaspoon cayenne and 1/4 teaspoon white pepper and set aside.
• Place the cornstarch in a small bowl.
• When the oil is hot, add the hot sauce and ice water to the spiced flour. Gently mix; there will be some small lumps.
• Skewer the okra pieces through the middle of the flesh, leaving enough room between each piece of okra so they can fry individually. Repeat with remaining okra. Dredge the skewers through the cornstarch. Place into the tempura batter and then immediately and carefully into the hot oil.
• Fry the okra in batches until browned, 4 to 6 minutes for each batch. Drain on paper towels, sprinkle with the reserved salt and spice mixture and serve immediately with Spicy Ranch Dressing.
• Mince the garlic and then add 1/2 teaspoon kosher salt and mash with the edge of the knife until a paste is formed.
• Add this to a blender with the remaining ingredients. Puree and taste to adjust seasoning.
• Remove and place in a small bowl and refrigerate for 1 hour.

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.

Steps:

• Wash and cut okra into 1/4-inch pieces. Mix cornmeal, flour and seasoning. Add okra. Pour oil into a deep frying pan and heat to about 400 degrees F. Fry until golden.

Steps:

• Make the rémoulade: In a medium bowl, stir together the mayonnaise, ketchup, mustard, Cajun seasoning, vinegar and lemon juice. (Makes about 1 1/2 cups rémoulade.) Cover the sauce and chill it in the fridge until you serve.
• Prepare the okra: Pour oil into a large pot with high sides and a lid, to a depth of a few inches. Heat oil over medium-high to 350 degrees.
• While the oil is heating, combine the buttermilk and hot sauce in a large bowl. Place the cut okra into the buttermilk mixture and stir to coat.
• In a large bowl, stir the flour, cornmeal, Cajun seasoning and cayenne.
• Working in 4 separate batches, dredge the soaked okra in the cornmeal mixture using your hands. Shake off the excess flour and place the okra onto a wire baking rack. After one to two dredgings of okra, use your hands or a slotted spoon to sift the flour and cornmeal mixture, removing any clumps. Finish coating the remaining okra.
• Working in about 4 batches, making sure to not crowd the pot, fry the okra, stirring frequently, until crispy and golden, about 4 minutes. (Take care not to burn it.)
• Remove okra using a spider and allow the okra to drain on two plates covered with paper towels. Immediately season okra with sea salt. Serve immediately with the chilled rémoulade.