Okra Tempura

Name: Okra Tempura
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 3-4
Cuisine: Filipino
Ingredients: 20 pcs (150 g) Okra whole, cut into bite-size; 1 cup (250 mL) Fresh milk; 1 Tbsp (15 mL) Mama Sita’s Distilled Cane Vinegar; For the coating:; 1/2 cup (60 g) Cornstarch; 2 Tbsp Mama Sita’s Palabok Mix

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Okra coated with cornstarch and Mama Sita’s Palabok Mix, then deep-fried until lightly brown. Serve warm as a crisp vegetable snack.

Preparation time: Prep 25 min
Cooking time: Cook 12 min
Yield: 3-4
Ingredients: 5 ingredients
Steps: 5 steps

First published June 5, 2025

Crisp fried okra pieces on a plate with fresh okra — Okra Tempura

Ingredients

Check off each ingredient as you go.

20 pcs (150 g)Okra whole, cut into bite-size
1 cup (250 mL)Fresh milk
1 Tbsp (15 mL)Mama Sita’s Distilled Cane Vinegar

For the coating:

1/2 cup (60 g)Cornstarch
2 TbspMama Sita’s Palabok Mix

Mama Sita’s in this list

Instructions

Slice the okra pods in half lengthwise. Rotate a quarter turn and slice lengthwise again to cut okra into quarters, leaving the cap attached.
Place the okra in a large mixing bowl. Add fresh milk and vinegar. Let it rest for 10 minutes.
In another bowl, combine the cornstarch and Mama Sita’s Palabok Mix
Dredge okra in coating mixture. Deep fry in 2 batches over medium heat for about 6 minutes or until lightly brown and cooked.
Remove from oil and place on a paper towel-lined plate to remove the excess oil and serve.

What makes it taste like this

Distilled Cane Vinegar

Minanang Sarap, Natural na Sangkap.

Also calls for

Palabok Mix