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Cajun Tempura Okra with Scallion Dipping Sauce Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 to 6 servings Servings
$ /Serving

Cajun Tempura Okra with Scallion Dipping Sauce Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 to 6 servings Servings
$ /Serving

Ingredients

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

Preparation

Whisk tempura ingredients together and let chill.

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

In a shallow pie plate, add 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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Preparation

Whisk tempura ingredients together and let chill.

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

In a shallow pie plate, add 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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product