By GERLIE M. UY
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| Okra Tempura is ready to serve with your fave sweet-chili ketchup! |
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| More of the okra tempura... |
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| young okra sliced in half!!! |
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| 2 cups flour with turmeric powder and ground pepper |
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| my fave duo... |
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| beaten eggs |
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| the batter |
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| the batter with the bread crumbs |
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| the batter and the okra... |
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| not-so-deep fry... |
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| my idea of deep-fry |
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| 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.
I 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!!!
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