2 1/2 pound okra (cut into 1/2-inch pieces, on a bias)
3 quarts canola oil (for frying)
1 recipe tempura batter
parsley (chopped, to garnish)
Tempura Batter
1 teaspoon ground tumeric
8 ounces cornstarch
8 ounces rice flour
12-14 ounces sparkling mineral water (chilled)
Kosher salt and freshly ground black pepper (to taste)
Mississippi Comeback Sauce
1 pint mayonnaise
1/2 cup chili sauce
2 tablespoons chives (chopped)
2 tablespoons tarragon (chopped)
1 tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon granulated garlic
pinch cayenne pepper
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper to taste
In a stovetop fryer, heat the oil to 350ºF.
For the Tempura Batter: In a large bowl add the turmeric, cornstarch and rice flour and whisk to combine.
Add the sparkling chilled water and whisk to combine until the batter is the consistency of a slurry.
Season with salt and pepper.
Dredge the okra in the tempura batter and drop into the fryer.
Allow to fry for 3-4 minutes or until golden brown.
Remove to a paper towel-lined plate and season with salt.
Repeat with remaining okra.
Mississippi Comeback Sauce:
In the carafe of a blender add the mayonnaise, chili sauce, chives, tarragon, paprika,
onion powder, granulated garlic, cayenne, and lemon juice and blend on low speed for 2 minutes.
Season with salt and pepper.
Chill until ready to serve.
Place 6 to 8 ounces of Southern Popcorn in a bowl, garnish with the chopped parsley and enjoy!
Tip: Store the comeback sauce in an airtight container in the refrigerator for up to 1 month.