Once again, we’re growing okra and it’s doing really well. We have 15 plants and have harvested from 10 of them so far. We mostly eat okra in soups, with beans, and fried. It can also be used in Indian curries and is called “bindi” in many Indian recipes. If you live in our city and want okra, we probably have some to share with you!
I used to think that the only way to fry okra was the traditional cornmeal method commonly used in the South. That is a great way to do it, but I haven’t been able to get cornmeal lately, so I’m using tempura flour which is available for less than 50 cents at the mini-mart. I’m sure you can get tempura flour in the US too.
This tempura flour comes from Thailand, but tempura is more common in Japan and is originally Portuguese. It’s really easy to use and should result in a light and crunchy coating.
- Open the package and pour some into a bowl.
- Stir in enough water to make a batter (can be thick or thin).
- Stir chopped okra into the batter. Make sure to use tender okra.
- Remove okra pieces individually and put into 1/2 inch of very hot (but not smoking) oil for a few minutes until they are golden brown. Use an oil with a high smoke point such as corn, vegetable, soybean, palm, or rice bran.
- Remove fried okra with a metal slotted spoon and place on a paper towel covered plate.
- Salt right away and eat as soon as possible 🙂
- Save the oil in a glass jar for next time.
2 other posts about okra: