Okra tempura with comeback sauce or pickled okra remoulade
Instructions:
- The okra must be very dry, so pat it dry if necessary. Short, slender okra pods can be left whole. Larger pods should be cut so that the okra will get done during the quick frying. You can cut the pods crosswise into 3⁄4-inch rounds to make little okra balls that will look like beignets, or lengthwise into thin strips that will look like french fries. Lightly and evenly coat the okra in the rice flour, shaking off the excess. Set aside in a single layer.
- Pour oil to a depth of 2 inches in a large, deep skillet (preferably cast-iron). Heat over medium-high heat to 350°F on a deep-fry thermometer. If you do not have a thermometer, test the temperature by dropping a pinch of flour into the hot oil. It should sizzle immediately and slowly start to brown without popping or spitting. Set a large wire rack inside a rimmed baking sheet, cover the rack with paper towels, and set near the stove to use for draining the okra.
- While the oil is heating, whisk together the all-purpose flour and salt in a medium bowl. In a small bowl, whisk the egg until the white and yolk are mixed and then whisk in the sparkling water and ice water. Pour the egg mixture into the flour mixture and whisk just until blended; the batter will be a little lumpy, like pancake batter. Use the batter immediately because the contrast between the cold batter and the hot oil makes the coating light and crisp.
- Working in batches, dip the okra in the batter, letting the excess drip off. Gently lower the okra into the hot oil. The okra must have room to float freely, so do not overfill the skillet. Cook, rolling and turning the pieces as needed, until golden brown on all sides, 1 to 3 minutes total, depending on the size of the okra. Transfer with a slotted spoon or strainer to the paper towels to drain. The oil tends to get hotter with each batch, so adjust the heat as necessary to keep the oil at the proper temperature. Skim out any floating bits of escaped batter between batches so that they will not burn and spoil the oil.
- Sprinkle the hot okra with salt and serve hot.
- What else works? You can use this batter to fry onion rings or strips, thinly sliced shallots, whole baby summer squash, zucchini sticks, whole snap beans, mushrooms, and asparagus spears.