|Okra Tempura is ready to serve with your fave sweet-chili ketchup!|
|More of the okra tempura...|
|young okra sliced in half!!!|
|2 cups flour with turmeric powder and ground pepper|
|my fave duo...|
|the batter with the bread crumbs|
|the batter and the okra...|
|my idea of deep-fry|
|up close and personal with the batter mixture|
About 20 pieces young okra, sliced in to vertically into two
2 cups flour
1 T turmeric powder
A dash of ground pepper
A dash of fine iodized salt
1 cup bread crumbs
2 eggs, beaten
1/2 to 1 cup water
1 cup canola oil
Sweet Chili ketchup, Plain ketchup or homemade thousand islands dressing
In a bowl, add flour, turmeric powder, pepper and salt.
Add bread crumbs and eggs. Add water and mix thoroughly.
Add okra slices.
In a small sauce pot, add the oil. When hot, add pieces of okra, one at a time.
Cook for a minute on one side and another minute for the other side.
Remove with slotted spoon and let rest in a paper towel-lined food server.
Repeat until all okras are fried.
If there is a remaining batter, fry like pancake. Slice lengthwise.
Serve immediately with sweet chili ketchup or plain ketchup.
Or make your own Thousand Islands DressingI quit mayo. Those who love it, here's quick thousand islands --
1:1 ratio for mayo and ketchup and Italian seasoning (dry) or chopped celery.
I called this a shortcut tempura because I mixed the eggs, bread crumbs and flour in one bowl instead of the systematic and separate rolling of the okra before frying which is messy and time consuming. Enjoy!!!