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1
Heat the oil in a Dutch oven or deep fryer to 375 degrees F.
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2
Wash the okra, drain thoroughly and pat dry.
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3
Cut off the ends of the okra, and then cut the okra crosswise into 1/2-inch rounds.
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4
In a medium bowl, combine the flours, baking powder, 1 teaspoon salt, baking soda, 1/2 teaspoon cayenne and 1/4 teaspoon white pepper.
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5
In a small bowl, combine the remaining 1/2 teaspoon salt, 1/2 teaspoon cayenne and 1/4 teaspoon white pepper and set aside.
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6
Place the cornstarch in a small bowl.
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7
When the oil is hot, add the hot sauce and ice water to the spiced flour.
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8
Gently mix; there will be some small lumps.
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9
Skewer the okra pieces through the middle of the flesh, leaving enough room between each piece of okra so they can fry individually.
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10
Repeat with remaining okra.
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11
Dredge the skewers through the cornstarch.
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12
Place into the tempura batter and then immediately and carefully into the hot oil.
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13
Fry the okra in batches until browned, 4 to 6 minutes for each batch.
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14
Drain on paper towels, sprinkle with the reserved salt and spice mixture and serve immediately with Spicy Ranch Dressing.
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15
Mince the garlic and then add 1/2 teaspoon kosher salt and mash with the edge of the knife until a paste is formed.
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16
Add this to a blender with the remaining ingredients.
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17
Puree and taste to adjust seasoning.
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18
Remove and place in a small bowl and refrigerate for 1 hour.
