This Tempura Fried Okra gives an Asian twist to this classically southern dish. This naturally gluten free recipe is so light and crispy it will change the way you view okra!
Growing up in Rhode Island I never had Okra, but from what I heard it was a lot like boogers so I wasn’t really interested. When I moved to South Carolina I had fried okra for the first time. It was amazing, I actually loved the slimy okra texture! For the #BreakTheRouxles recipe contest that the Food Wine Conference and the Roux is hosting I thought instead of making the tradition cornmeal fried okra I’d tempura it instead!
The crispy tempura batter partnered with the okra makes for an amazing snack! To enhance my Asian theme I served my okra with some sweet and sour sauce. Wow, it’s the perfect combination of Southern and Asian. The lightness of the tempura and the freshness of the sauce had everyone going back for more, it didn’t feel nearly as heavy as fried foods usually do.
The key to a good tempura batter is a splash of vodka. The alcohol helps the batter to cook quicker ensuring the light crispy texture. Tempura is so easy to make, and such a crowd pleaser. I think I’ll always be throwing okra into my tempura vegetables from now on!
- 1 Pound Fresh Okra
- ¼ Cup Cornstarch+ Additional For Frying
- ½ Cup Brown Rice Flour
- ¼ Teaspoon Salt
- 1 Tablespoon Vodka
- ½ Cup Club Soda
- Heat pot of oil to 350F
- Combine cornstarch, brown rice flour, salt, vodka, and club soda. Mix well
- Toss the okra lightly in cornstarch
- Dip into the tempura batter
- Fry in the hot oil for 3-5 minutes until light and crispy
- Drain addition oil on paper towel
- Season lightly with salt