Wednesday, September 7, 2011

Tempura Fried Okra w Honey Scallion Dip

Tempting Tempura-Fried Okra
Serves 4 to 6

3 quarts canola oil
2 cups all-purpose flour
2 teaspoons salt, plus more for seasoning the okra
1 teaspoon freshly ground black pepper
1 cup club soda
1 large egg, lightly beaten
1 teaspoon cream of tartar
2 pounds fresh okra, stems trimmed and okra halved lengthwise
Sweet and Sticky Honey-Scallion Dipping Sauce (see below)


In a large, heavy pot, heat the oil over high heat until a deep-fat thermometer reaches a temperature of 350°F.

In a large bowl, mix 11/2 cups flour with the salt and pepper. Add the club soda, egg, and cream of tartar and whisk until smooth.

Coat the okra with the remaining 1/2 cup of flour and shake off any excess. Dip the okra in the batter and then, using a long-handled slotted spoon or tongs, carefully submerge the okra in the oil and fry until golden brown, 6 to 8 minutes. Do not crowd the pot. Lift the okra from the oil with the slotted spoon or tongs, transfer to a large plate or baking sheet lined with paper towels to drain, and season with salt while hot. Continue frying the okra, letting the oil return to 350°F between batches. Serve hot with the dipping sauce.

Sweet and Sticky Honey-Scallion Dipping Sauce
Makes about 11/2 cups

1 cup sour cream or low-fat Greek-style plain yogurt, drained
1/4 cup honey
1/4 cup chopped scallions, white and green parts
1 teaspoon cayenne pepper
Salt and freshly ground black pepper

In a small bowl, combine the sour cream, honey, scallions, and cayenne. Season to taste with salt and pepper. Cover and refrigerate for at least 1 hour to chill, or for up to 1 week. Stir before using.

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