Cajun Tempura Okra with Scallion Dipping Sauce

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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

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


  1. Whisk tempura ingredients together and let chill.
  2. Heat peanut oil in deep-fryer or a large Dutch oven to 375 degree F.
  3. In a shallow pie plate, add flour and 1 tablespoon Cajun seasoning and mix well.
  4. 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.
  5. Serve with Scallion Dipping Sauce.

Scallion Dipping Sauce:

  1. In a medium sized bowl, whisk together all ingredients.
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