Prepare the okra by trimming the stem end and splitting in half lengthwise.
Keep cool until you are ready to begin frying.
Heat oil to 350° using an electric skillet, fryer, or a heavy-bottomed pan on the stove with a thermometer.
Combine all the ingredients for the seasoned flour in a large mixing bowl and mix well.
Set aside.
Combine the dry ingredients for the tempura.
At this point, you can either add the soda water to the dry ingredients in a mixing bowl, or you can add the soda water to a blender and then add the dry ingredients (I like to use the blender).
Mix well.
I usually add a piece of ice to keep the batter very cold.
Pour the batter into a dish or bowl deep enough to dip the okra in the batter.
Dredge the okra in the seasoned flour, then coat with the batter.
Let any excess batter drip off before transferring the okra into the oil, a few pieces at a time.
Fry until light golden.
Remove from oil and transfer to a paper towel.
Repeat this process in batches until you have all the okra you want to eat.
Season with salt and serve immediately.
We like to serve ours with a spicy ranch that we call “Forbidden Valley” – and we always say it with a spooky voice.
