Okra Tempura (Japanese Okra Recipe)
If you enjoy okra and are looking for a fried okra recipe, try this Okra Tempura! It’s a simple and delicious dish that will satisfy your cravings.
Equipment
Ingredients
Instructions
- Prepare the Okra: Trim the stems off the okra and remove the tough, black part of the calyx. Make a small slit in the center of each pod.
- Make the Batter: Add cold water to a large bowl, sift the flour and baking powder, and mix until combined.
- Dust with Flour: Lightly coat the okra with flour to help the batter stick.
- Deep-Fry: Pour vegetable oil into a pan and heat it to 170°C (335°F). Dip the okra in the batter and carefully place them in the hot oil. Deep-fry for a couple of minutes until crispy. Transfer the okra to a wire rack to drain any excess oil.
- Serve: Place the okra tempura on a plate and serve with a pinch of salt for dipping.
Notes
- Don’t overmix the batter. Overmixing can cause gluten to form, making your tempura heavy and chewy. See 'Homemade Tempura Batter Recipe' for more tips.
- If the batter is too thick, like a pancake batter, add a little water to tweak the consistency.
- Dusting okra with flour helps the batter adhere better and prevents the tempura coating from coming off during frying.
- After frying, keep the okra tempura upright on a cooling rack to drain excess oil rather than stacking them.
Video
Nutrition
Serving: 1gCalories: 309kcalCarbohydrates: 19gProtein: 3g
This nutritional information is estimated and provided for general reference only.