I have just found the most delicious, lightest fried okra recipe. The outer coating is so thin as to be almost wispy, like good tempura batter. I sliced some baby crookneck squash in half lengthwise and gave them the same treatment. Also delicious. Okra is everywhere right now, and while it may not be adventurous, fried okra is delicious and kid-friendly.
1 pound of okra
1 c yellow cornmeal
1/2 c AP flour
1/2 tsp chili powder
1 tsp cumin
1/2 tsp pepper
1 full tsp salt
1/4 c whole-milk yogurt
2 large ziploc bags
Slice the caps off the okra pods and slice them into rounds. Put all the cut okra into one plastic bag. Start heating the oil in a deep wide frying pan or dutch oven. Dump yogurt into the bag, seal it, and shake like mad until every millimeter of okra is covered in yogurt.
Combine all of the dry ingredients in the other bag. When the oil is hot enough to fry, dump the yogurt-covered okra pieces into the bag with the cornmeal mix. Once again, shake like mad until the okra is covered. Then use a chinese skimmer or your fingers to lift the okra pieces out of the cornmeal mixture. Shake as much of the cornmeal off as possible and drop into the oil. Fry until lightly browned and skim out of the oil. Drain on newspaper or paper towels and sprinkle with a little more salt. Don’t stir them around too much or the cornmeal coating will shatter off.
Try to let them cool a little before you eat. them. all.
I did this with a pound of okra and a dozen tiny baby crookneck squash.