Tempura Okra

Bucket of raw Abelmoschus esculentus (okra) pods
Image via Wikipedia

Someone asked when the next recipe was coming out…so here goes…

Toaster Oven Roasted Tempura Okra (how is that for a confusing picture)

I didn’t want the fat of frying…even though they say when frying is done correctly, the concern over too much fat is less (some even say a myth)…so I experimented and it didn’t taste too badly.


  • 1 lb of fresh okra (cut in chunks)
  • Hol Grain Tempura Batter Mix (Wheat/Gluten Free)
  • 1 Egg
  • Water (as per tempura mix)
  • 2 TBS Toasted Sesame Seeds
  • Cayenne Pepper – to taste
  • Salt
  • Sunflower Oil


  • Mix the batter according to directions
  • Add sesame seeds and cayenne pepper to batter
  • Cut Okra into chunks
  • Mix Okra into batter
  • In toaster oven pan (I put foil on pan)
  • Spread 1 TBS of sunflower oil
  • Pour in battered okra
  • Brush the top with sunflower oil
  • Bake at 375 degrees
  • Stir every few minutes
  • Brush oil on surface a few times after stirring
  • Put heat up to 425 for a minute or two at the end to brown
  • Pour onto paper towel
  • Salt to taste

They ended up being crisp and flavorful…I dipped them in sweet chili sauce…not bad for pseudo frying.  If you are daring, give it a try, you may enjoy…sorry no picture (didn’t think about it before I ate them).

P.S.  Are any of you taking the Writing Through the Senses Challenge?  Would love to hear about it.


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