“Crispy strips of deep-fried goodness” is the best way to describe Shoestring Fried Okra. Because it’s best straight out of the oil, it can’t really be made ahead. The bonus is, it turns the kitchen into a party.
1 pound okra, stem ends trimmed
1/4 cup all-purpose flour
Coarse kosher salt and freshly ground black pepper
4 cups peanut oil, plus more if needed
Line a baking sheet with paper towels and set it next to the stovetop. Using a very sharp knife, slice each okra pod in half lengthwise. Then cut each half into 1/8-inch julienne strips. Place a handful of okra slices in a bowl and sprinkle with flour. Season with salt and pepper. Toss until the okra slices are well coated with flour.
Meanwhile, heat the oil in a large cast-iron skillet over medium-high heat until it registers 375° on a deep-fat thermometer. When the oil is hot, add the coated okra. Cook, turning as needed, until the okra is golden brown, 3–5 minutes. Using a slotted spoon, transfer the okra to the prepared baking sheet. Season with salt and pepper. Repeat with the remaining okra. Serve immediately.