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Tempura-Fried Pickled Okra

Source of Recipe

From "Everyday Grand" by Jocelyn Delk Adams


Recipe Introduction

"Give me a nugget of golden cornmeal-crusted deep-fried okra any day of the week! Okra can be one of those love-it-or-hate-it veggies (some just can't stand the slime, y'all!), but most Southern folk know it gets an invite to every party. Here I jazzed and remixed it a bit, because after a while, even fried okra wants to throw on a new outfit. Instead of your fresh-picked or even frozen variety, grab a jar of okra pickles—the preserved tangy fusion of vinegar and spices ups the ante. I fry those bad boys in a Japanese-style tempura batter, which makes them crisp and light. Lastly, a quick four-ingredient sauce (made with pantry staples you probably already have at the crib) balances it exquisitely. Get at it!"

List of Ingredients

Tempura:
â—¦ 4 cups vegetable oil, for frying
â—¦ ¾ cup cornstarch
â—¦ ¾ cup all-purpose flour
â—¦ 1 ½ teaspoons kosher salt, plus more as needed
â—¦ 1 ½ cups cold club soda
â—¦ 2 large eggs, beaten
â—¦ 2 teaspoons hot sauce
â—¦ 2 (16-ounce) jars okra pickles, such as Wickles Wicked Okra Pickles, drained
â—¦ ¼ cup chopped scallions

Garlic-soy mayo:
â—¦ ½ cup mayonnaise
â—¦ 2 tablespoons soy sauce
â—¦ 2 cloves garlic, minced or finely grated
â—¦ ¼ teaspoon crushed red pepper flakes


Recipe

Make the tempura: In a 4-quart pot, heat the oil over medium heat until it registers 350° F on an instant-read thermometer. Line a large rimmed baking sheet with paper towels or a wire rack and keep it near your work area.

When the oil is close to being ready, in a large bowl, whisk together the cornstarch, flour, and salt until combined. Stir in the club soda, eggs, and hot sauce until just combined. Toss in the drained okra and stir to coat completely in the batter. Working in batches of three or four pieces, use tongs to lift the okra out of the batter, letting the excess drip back into the bowl, and gently add it to the hot oil. Fry the okra until light golden brown, 2 to 3 minutes total. Transfer to the prepared baking sheet and immediately season lightly with salt, boos.

Make the garlic-soy mayo: In a medium bowl, whisk together the mayonnaise, soy sauce, garlic, and red pepper flakes until combined. Serve the fried okra topped with the scallions and with the garlic-soy mayo for dipping.

Serves 6