Cajun Tempura Okra with Scallion Dipping Sauce (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
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 |
16 ounces sour cream |
1 cup chopped scallions |
1/4 cup honey |
1 teaspoon cayenne pepper |
1 teaspoon salt |
Directions:
1. Tempura Batter:
2. Whisk tempura ingredients together and let chill.
3. Heat peanut oil in deep-fryer or a large Dutch oven to 375 degree F.
4. In a shallow pie plate, add flour and 1 tablespoon Cajun seasoning and mix well.
5. 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.
6. Serve with Scallion Dipping Sauce.
7. Scallion Dipping Sauce:
8. In a medium sized bowl, whisk together all ingredients.
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