Cajun Tempura Okra with Scallion Dipping Sauce
By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 2 cups divided all purpose flour
- 1 cup cornstarch
- 1 tablespoon sugar
- 16 oz soda water
- 2 lbs stem removed fresh okra
- 3 tablespoons Cajun seasoning
- 16 oz sour cream
- 1 cup chopped scallions
- 1/4 cup honey
- 1 teaspoon cayenne pepper
- 1 teaspoon plus more for seasoning salt
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.