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Cajun Tempura Okra with Scallion Dipping Sauce

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4 to 6 servings



  • 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.

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