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Cajun Tempura Okra with Scallion Dipping Sauce Recipe by Paula Deen

Easy Level
25 MIN 10 Prep + 15 Cook
Servings
$ /Serving
Print
Easy Level
25 MIN 10 Prep + 15 Cook
4-6 Servings
$ /Serving

Cajun Tempura Okra with Scallion Dipping Sauce Recipe by Paula Deen

Easy Level
25 MIN 10 Prep + 15 Cook
4-6 Servings
$ /Serving

Ingredients

  • 2 cups all-purpose flour, divided
  • 1 cup cornstarch
  • 1 tablespoon sugar
  • 16 oz soda water
  • 2 lbs fresh okra, stem removed
  • 3 tablespoons Cajun seasoning
  • 16 oz sour cream
  • 1 cup scallions, chopped
  • 1/4 cup honey
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt, plus more for seasoning

Preparation

Whisk 1 cup flour, cornstarch, sugar and soda water together for tempura and let chill.

 

Heat peanut oil in deep-fryer or a large Dutch oven to 375°F.

 

In a shallow pie plate, add 1 cup flour and 1 tablespoon Cajun seasoning and mix well.

 

Season okra with 2 tablespoons Cajun seasoning. Dip okra in seasoned flour and then in tempura batter and place in oil, 1 at a time and fry until golden, about 4 minutes. Remove to a paper towel lined sheet tray. Season with salt.

 

Serve with Scallion Dipping Sauce.

 

Scallion Dipping Sauce:

In a medium sized bowl, whisk together all ingredients.

 

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