Tempura Okra

I had okra on hand, and asked Chef Brian Hirata of Na`au for a suggestion on what I should make with okra.

He gave me a very easy tempura batter recipe so I could make tempura okra.

After washing and drying the okra, removing the stems, and cutting them in half lengthwise (you can also leave them whole), I dipped them in a mixture of 1 c flour and 1 12 oz beer (be sure not to over mix - batter will be slightly lumpy).  

I then deep fried (Chef Brian said the temp should be at 375 degrees) until a golden brown.

I was quite impressed with just how easy and yummy the tempura was!

Be sure to measure your flour exactly (can also weigh it at 4.6 oz).

I can't wait to make more tempura!