Beer Batter Fried Okra Recipes

FRIED OKRA

Steps:

• In a medium bowl, stir the cornstarch, baking powder, and flour with a whisk; season with salt and pepper. Next, whisk in the egg and water until smooth. Place the cornstarch mixture inside the refrigerator for 15 to 20 minutes.
• In the meantime, rinse the okra and pat dry with paper towels. Slice the stems off; discard (You may also cut them into bite-size pieces if you wish). After at least 15 minutes, remove the batter from the refrigerator.
• Heat peanut oil in a frying pan (enough for them to float - approximately ½-inch deep) until the end of a wooden spoon produces bubbles or the oil is 350 degrees F.
• Working in small batches, dip okra into the batter. Allow excess to drip off into the bowl. Carefully place individual pieces of okra into the hot oil (do not overcrowd the pan). Cook the okra in the hot oil, until crispy and light golden brown, about 1 to 2 minutes.
• Remove the fried okra from the oil with a spider or slotted spoon and allow them to drain on a couple of paper towels. While still hot, season the okra with additional salt if desired.

BEER BATTERED FRIED VEGETABLES

Steps:

• In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
• Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
• Heat oil to 375 degrees F (190 degrees C).
• Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,

BEER BATTER FRIED OKRA

Steps:

• Mix the corn meal, 1/2 Cup of the flour, the hot sauce, the salt and pepper in a large bowl.
• Slowly mix enough beer into the bowl to make a batter a little thinner than pancake batter.
• Feel free to drink any leftover!
• Put the remaining flour into a plastic bag and set aside.
• Rinse the okra and dry it well.
• Slice the caps off and discard.
• Cut the pods into 1/2 inch rounds.
• Add the okra to the bag of flour and shake to coat well.
• Remove toe okra from the flour and shake off any excess.
• Heat the frying oil.
• Add the okra to the batter in small batches and coat well.
• Remove the okra, drain slightly and fry until golden.
• Drain and enjoy!

BEER BATTER DEEP FRIED GREEN BEANS AND/OR OKRA

Steps:

• Preheat Rice Bran oil or other high temperature oil to 375 degrees F.
• Whisk the beer, flour, salt and pepper until smooth.
• Let mixture sit for a little bit (can be made ahead).
• Trim green bean ends and/or caps off okra (If using okra use only smaller young pods).
• Dip green beans and/or okra into the batter to coat, letting excess drip off. (I use a strainer).
• Fry in the oil in batches, until they are golden and crisp.
• Remove from oil with a strainer to a paper towel lined plate or cookie sheet.
• Sprinkle with salt and pepper. I use fresh ground pepper and fresh ground coarse salt.
• After finding I had extra batter left over, I added cinnamon and raw cane sugar to the batter and split some regular eating bananas -- battered them up and fried them too. Added drizzle of honey and scoop of vanilla ice cream -- and Viola! Tasty dessert with no hint of the aforementioned green beans nor okra.

OKRA TEMPURA

Steps:

• 1. MAKING THE DIPPING SAUCE
• 2. Add all of the ingredients for the dipping sauce in a non-reactive bowl, cover and allow to rest in the refrigerator for a minimum of 1 hour, or overnight.
• 3. Chef's Note: Take the yogurt, and place into a cheesecloth lined strainer and allow to drain for about an hour. This keeps the dipping sauce from being too runny.
• 4. MAKING THE TEMPURA BATTER
• 5. Whisk together the dry ingredients in a large non-reactive bowl.
• 6. Lightly beat the egg in a small prep bowl. Start with about 7 ounces of the cold beer (or club soda), and lightly combine with the egg.
• 7. Add the wet ingredients to the dry and mix. I usually make a depression in the middle of the dry ingredients (like a volcano), and then pour in and mix them together, using a fork. It's okay if the batter has a few lumps.
• 8. If you need more beer, or club soda, add it at this time until the mixture is firm, but a bit runny.
• 9. Chef's Note: If, at this point, you have any beer left... DRINK IT!!!
• 10. Let the batter rest for a few minutes in a nice cold place, and then get the peanut oil up to temperature... 350f (180c).
• 11. Okra should be clean, halved and patted dry. Dip okra into the batter, and allow to coat, remove, and slightly shake off the excess, and drop into the hot oil.
• 12. Chef's Note: Cold batter is absolutely necessary for the unique fluffy and crisp tempura that everyone loves. So keep the batter nice and cold.
• 13. Chef's Note: If you okra are rather thick, lower the temperature of the oil by about 15 or so degrees. That way, the inside of the okra will have a chance to cook through.
• 14. Cooking time depends a lot on the recovery time of your oil; however, generally speaking, 30 to 60 seconds after they begin to float, they're ready.
• 15. Remove from oil, and immediately serve with the dipping sauce.