Cajun Tempura Okra with Scallion Dipping Sauce

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions
Tempura Batter:

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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    This recipe is featured in:

    The Best Kwanzaa Recipes