Okra Tempura

August 10, 2021

Okra Tempura

Ingredients

Lime "Fonzu" Dipping Sauce

1/4c Soy Sauce

1/4c Mirin

3T Lime Juice

4t Rice Vinegar

1T Sugar

1t Fish Sauce

1/4c Water

Okra Tempura

1lb Fresh, Medium Okra

1c plus 1T Flour, divided

4c Peanut Oil

1c Cornstarch

1c Chilled Club Soda

1/2c Chilled Vodka

2 Large Egg Yolks, lightly beaten

Salt for sprinkling

Lime Wedges, for serving

 

Instructions

Make the Dipping Sauce

Stir together soy sauce, mirin, lime juice, vinegar, sugar, and fish sauce in a medium bowl until sugar is dissolved. Stir in 1/4 cup water or more to taste. Set aside.

 

Make the Tempura

Starting just below the cap, slice okra pods in half lengthwise. Rotate a quarter turn, and slice lengthwise again to cut okra into quarters, leaving cap attached. Place okra in a bowl, sprinkle with 1 tablespoon cake flour, and toss to lightly coat. 

Line a baking sheet with paper towels. Heat peanut oil in a wok over medium-high to 340°F. Adjust heat as necessary to maintain temperature.

Whisk together cornstarch and remaining 1 cup cake flour in a small bowl. Combine club soda, vodka, and egg yolks in a large bowl; stir until just combined. Set on top of an ice bath. Add cornstarch mixture to club soda mixture all at once. Stir very briefly with chopsticks until barely combined. (There should be lumps of the flour mixture and a ring of flour around the edge of the batter.)

Holding okra by the cap, dunk 5 or 6 okra in batter, swishing briefly so batter coats the sliced okra, and slide, 1 at a time, into hot oil. Cook in batches until batter is puffy, light golden, and crispy, 2 to 3 minutes. Transfer okra to prepared baking sheet; sprinkle with kosher salt. Serve okra immediately with "fonzu" dipping sauce and lime wedges. 

Recipe Credit: Food and Wine 





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