By Chef Laura Frankel
1/3 cup all-purpose flour
1/3 cup rice flour
¾ cup club soda
Pinch of cayenne pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 pound FRESH okra
Extra virgin olive oil for frying
Place a large bowl with ice a small amount of water in it. Place a smaller bowl in the ice water and whisk together the tempura batter.
Heat a medium sauté pan with 1 inch of extra virgin olive oil in it over medium high heat.
Dip the blossoms into the batter and allow the excess batter to drip off. When the oil is at 350 degrees, gently place the dipped blossom into the batter and fry it until it is crispy and golden brown (about 1-2 minutes). Turn the blossom and fry the other side. Transfer the blossom to a paper towel lined baking sheet. Sprinkle with salt and serve.
Recipe: kosher, parve