Okra Tempura with Soy Dijon Yogurt Sauce
Updated: Jun 1, 2019
Longing for summertime? Pick up some fresh okra at the grocery store, and try your hand at making this classic Southern snack that’s sure to remind you of sultry summer days.
Recipe by Lauren McElwain
Fresh whole okra (about 15 large)
1 cup flour
1 heaping teaspoon ground ginger
Salt and pepper, to taste
½ cup milk
¼ cup vegetable oil (more if needed)
½ cup plain Greek yogurt
1 heaping teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon soy sauce
Freshly ground pepper, to taste
Rinse and thoroughly dry the okra, and set aside.
On a plate, combine flour, ginger, salt and pepper.
In a medium bowl, whisk together the egg and milk.
Dredge the okra in the flour mixture, and then place in the egg mixture, being sure to coat completely with egg. One at a time, dredge the okra again in the flour mixture, pressing the sides to evenly coat.
Place okra on parchment paper and allow flour coating to harden a bit.
In a large flat pan, heat oil over medium heat. Once the oil is hot, carefully fry okra until browned on all sides. Avoid moving the okra around much while it fries, or the breading will fall off. When the okra is done, transfer to a paper towel.
In a decorative bowl, stir together the ingredients for the sauce. Serve immediately with the crispy fried okra.
*This recipe originally appeared on McElwain’s blog, thefiligreefig.wordpress.com.