For the okra, I’m going to make Tempura Fried Okra using this recipe from The Cook’s Warehouse. Our bag of okra isn’t a pound, but that’s ok.
Ingredients:
1 pound okra, whole or sliced into rounds Buttermilk, enough to cover okra 3/4 cup all-purpose flour 3/4 cup cornstarch Kosher salt and pepper Cayenne pepper, to taste Hot pepper vinegar, for serving
Preparation:
Pour a few inches of peanut oil into a heavy-bottomed pot, preferably cast iron. Heat oil to 350°, using a fry/candy thermometer to make sure the temperature stays consistent.
Meanwhile, soak the okra in enough buttermilk to completely cover and season with salt. In another bowl, stir together flour, cornstarch, 1 1/2 teaspoons kosher salt, a few grinds of freshly ground black pepper, and a pinch of cayenne. Dredge the okra in the dry mixture until well-coated.
Working in a few batches, cook the okra in the hot oil until crispy and light golden brown. Adjust the heat as necessary to keep the oil at 350°. Remove the fried okra from the oil with a spider or slotted spoon and allow to drain on a wire rack over a sheet pan. While still hot, season the okra with additional kosher salt and a generous splash of hot pepper vinegar. Serve immediately.