📖 Instructions

1. Prepare the Okra: Wash the okra pods thoroughly and pat them dry with paper towels. Trim off the stems and cut the larger pods in half or into bite-sized pieces. I once bought some okra from a farmer's market that was huge, so I cut each pod into four pieces. Set aside.
2. Make the Smoked Paprika Mayo: In a mixing bowl, combine the mayonnaise, smoked paprika, garlic powder, cayenne pepper (if using), and a squeeze of lemon juice. Mix well until all ingredients are fully incorporated and the sauce is smooth and creamy. Taste and adjust seasonings as needed. If you like things a little sweeter, consider adding a dash of honey or maple syrup.
3. Prepare the Tempura Batter: In a separate mixing bowl, whisk together the tempura flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water or club soda while whisking gently. Be careful not to overmix; a few lumps are okay. The batter should be thin and light, resembling pancake batter. Place the batter in the freezer for about 10-15 minutes to keep it extra cold – this is key for achieving a light and crispy tempura.
4. Heat the Oil: Fill a deep fryer or a large, heavy-bottomed pot with about 2-3 inches of vegetable oil. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). Use a thermometer to monitor the temperature; maintaining the correct temperature is crucial for perfectly cooked tempura.
5. Coat the Okra: Remove the tempura batter from the freezer. Working in batches, dip each okra piece into the batter, ensuring it's fully coated. Gently shake off any excess batter to prevent clumping in the oil.
6. Fry the Okra: Carefully place the battered okra pieces into the hot oil, being careful not to overcrowd the fryer. Fry for about 2-3 minutes, or until the tempura is golden brown and crispy. Use a slotted spoon to turn the okra occasionally to ensure even cooking.
7. Drain and Serve: Remove the fried okra from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain off any excess oil. Sprinkle with a pinch of sea salt while they are still hot.
8. Serve Immediately: Serve the okra tempura immediately while it's hot and crispy, with a generous serving of the smoked paprika mayo for dipping. Garnish with a sprinkle of fresh parsley or a dash of extra smoked paprika for added visual appeal and flavor.