Fried okra

Ingredients:

• 350-450 g fresh okra
• 2.5 tbsp. canola oil
• 1/2 cup tapioca flour
• 1/2 cup wheat flour
• 1 teaspoon baking powder
• 1.5 tsp fine sea salt (portioned)
• 1 teaspoon baking soda
• 1 teaspoon cayenne pepper (portioned)
• 1/2 tsp ground white pepper (portioned)
• 1/4 cup cornstarch
• 4-6 drops of hot pepper sauce
• 3/4 cup ice water
• Hot Ranch sauce for serving (see recipe below)
• Additional equipment: about 8 (30 cm long) bamboo skewers

Hot Ranch Sauce:

• 1 clove of garlic
• 1.5 tsp coarse salt (portioned)
• 1 cup sour cream
• 1/4 cup buttermilk
• 1/4 cup fresh parsley (loosely packed)
• 1 tbsp fresh lime juice
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon dried dill
• 1 teaspoon dried onion flakes
• 2 drops of Worcestershire sauce
• A pinch of cayenne pepper
• A pinch of ground white pepper

Preparation:

1. In a Dutch oven or deep fryer, heat oil to 190°C.
   
   Wash the okra, drain well, and dry. Trim the ends, then slice the okra crosswise into 1-1.5 cm thick slices.
   
   In a medium bowl, combine all the flour, baking powder, 1 teaspoon salt, baking soda, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon white pepper. In a small bowl, combine the remaining 1/2 teaspoon salt, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon white pepper.
   
   Place cornstarch in a small bowl.
   
   When the oil is hot, add the hot sauce and ice water to the flour. Stir gently. The dough will be slightly lumpy.
2. Thread the okra pieces onto skewers, threading them through the center of the flesh and leaving space between each piece so they fry separately. Repeat with the remaining okra. Coat the skewers and vegetables in cornstarch. Dip them in the batter, then immediately, carefully, into the hot oil.
3. Fry the okra in batches until browned, 4-6 minutes per batch. Place on a paper towel to absorb excess oil, sprinkle with the remaining salt and spice mix, and serve immediately with ranch dressing.
   
   Hot Ranch Sauce: Crush the garlic, then add 1/2 teaspoon coarse salt and mash with the edge of a knife to form a paste.
   
   Place the paste in a blender with the remaining ingredients. Puree and taste for sufficient seasoning.
   
   Transfer the sauce to a small bowl and refrigerate for an hour.