It’s late summer, and the farm stands are selling okra. I bought some without a recipe in mind; the slender pods wound up fried in an impromptu batter to serve with drinks. Easy? Here you go. For 15 to 20 pods, whisk 2 tablespoons cornstarch and 1/2 teaspoon salt into 1/2 cup flour. Beat an egg into 1/2 cup of half-and-half. Slowly whisk this into the dry ingredients. Add the okra and turn to coat. Heat an inch of vegetable oil to very hot in a wok or pan and fry the battered pods, turning once, until golden. Drain on paper towels, dust with a tad more salt and serve.

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