- 4
Ingredients
- Dipping Sauce:
- 8 ounces okra, cap removed and sliced in half lengthwise
- 1 large egg yolk
- 1 cup club soda, ice cold
- 1 cup tapioca flour
- 1/2 teaspoon salt
- 1 cup lard or other fat suitable for frying
- 2 tablespoons honey
- 2 tablespoons wheat-free tamari or soy sauce
- 2 tablespoons lime juice
- 1/2 tablespoon red pepper flakes
Preparation
Step 1
Combine the ingredients for the dipping sauce – honey, soy sauce, lime juice and red pepper flakes – in a small saucepan. Bring to a boil over medium-high heat and cook, stirring constantly, until reduced by half, 3 to 5 minutes. Transfer to a small bowl or container and set aside.
Whisk together the egg yolk and club soda in a medium bowl until well-blended; slowly whisk in the tapioca flour until a thin batter forms (you may not need all of the flour). Heat the lard in a small, heavy skillet over high heat to 350 F. Working in batches, drop the okra into the tempura batter and turn with a fork to coat. Transfer to the hot lard and fry until crisp and beginning to lightly brown, turning once, about 1 minute per side. Remove to a paper-towel lined plate to drain; repeat with the remaining okra until it has all been fried.
Serve immediately with the dipping sauce.