Cajun Tempura Okra with Scallion Dipping Sauce

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Servings: 4 to 6 servings
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

Tempura Batter:
1 cup all-purpose flour
1 cup cornstarch
1 tablespoon sugar
16 ounces soda water
Peanut oil, for frying
2 pound fresh okra stem removed and halved
Tempura batter, recipe follows
3 tablespoons Cajun seasoning
1 cup all-purpose flour
Kosher salt, for seasoning
Scallion Dipping Sauce, recipe follows

Scallion Dipping Sauce:
16 ounces sour cream
1 cup chopped scallions
1/4 cup honey
1 teaspoon cayenne pepper
1 teaspoon salt





Whisk tempura ingredients together and let chill.

Heat peanut oil in deep-fryer or a large Dutch oven to 375 degree 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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