Tempura-Fried Okra
Perfectly seasoned and fried to perfection, this Japanese-inspired twist on a Southern favorite makes for a mouthwatering appetizer or side dish that's both crunchy and tender with every bite.
Recipe - Frankston #713
Tempura-Fried Okra
Prep Time60 Minutes
Servings4
0Ingredients
1/2 lb fresh okra (approx. 24 okra)
1 1/2 cups cake flour
1/2 cup cornstarch
1 egg (cold), lightly beaten
1 1/4 cups club soda, cold
vegetable oil, for frying
salt, for sprinkling
favorite sauce, for serving
Directions
- Prepare a large bowl of ice water. Slice the okra by holding the top and cutting in half lengthwise while leaving the cap intact. Turn okra a quarter-turn, and slice again. Place okra in ice water. Let soak for 10 minutes. Drain, and pat dry with paper towels. (See note.) Heat oil in a large pot over medium-high heat to 350° F. Line a baking sheet with paper towels.
- In a shallow bowl, sift together the cake flour and cornstarch. Add the egg. Slowly stir in the club soda. Do not whisk. Drop okra into batter. Remove, and place in the hot oil. Cook in batches until batter is golden. Transfer to paper towels, and sprinkle with salt. Serve immediately with your favorite sauce.
Note: This step helps the okra open up, allowing batter to reach inside the spear. Do not soak for longer than 10 minutes, or okra will become slimy.
Nutritional Information
Per Serving: Calories: 350, Fat: 9 g (2 g Saturated Fat), Cholesterol: 45 mg, Sodium: 40 mg, Carbohydrates: 59 g, Fiber: 3 g, Protein: 7 g.
Prep Time
Cook Time
Servings
Shop Ingredients
Makes 4 servings
Not Available
Swans Down Cake Flour - 32 Ounce
$3.99 was $4.49$0.12/oz
Brookshire's Corn Starch - 16 Ounce
$1.99$0.12/oz
Brookshire's Large White Eggs - 6 Each
$2.09$0.35 each
Shasta Club Soda, Sparkling - 33.8 Fluid ounce
$1.49$0.04/fl oz
Brookshire's 100% Pure All Purpose Vegetable Oil - 48 Fluid ounce
$4.49$0.09/fl oz
Not Available
Not Available
Nutritional Information
Per Serving: Calories: 350, Fat: 9 g (2 g Saturated Fat), Cholesterol: 45 mg, Sodium: 40 mg, Carbohydrates: 59 g, Fiber: 3 g, Protein: 7 g.
Directions
- Prepare a large bowl of ice water. Slice the okra by holding the top and cutting in half lengthwise while leaving the cap intact. Turn okra a quarter-turn, and slice again. Place okra in ice water. Let soak for 10 minutes. Drain, and pat dry with paper towels. (See note.) Heat oil in a large pot over medium-high heat to 350° F. Line a baking sheet with paper towels.
- In a shallow bowl, sift together the cake flour and cornstarch. Add the egg. Slowly stir in the club soda. Do not whisk. Drop okra into batter. Remove, and place in the hot oil. Cook in batches until batter is golden. Transfer to paper towels, and sprinkle with salt. Serve immediately with your favorite sauce.
Note: This step helps the okra open up, allowing batter to reach inside the spear. Do not soak for longer than 10 minutes, or okra will become slimy.