南方炸秋葵
配菜30 分钟4 份简单关于此食谱
外脆里嫩的金黄炸秋葵，裹着调味玉米粉——这是深受喜爱的南方经典菜肴。外面酥脆，里面嫩滑。制作快速，令人难以抗拒。这个食谱使用酪乳浸泡和双层涂裹技术，保证每次都能获得令人满足的酥脆口感。完美作为配菜或众人喜爱的小食。
步骤说明
- 1
Wash and dry the Okra thoroughly with paper towels — excess moisture will cause the coating to slide off. Slice into 1/2-inch rounds, discarding the stem ends.
- 2
Place the sliced Okra in a Mixing Bowl and pour the Buttermilk over it. Toss to coat, then let it soak for at least 5 minutes (up to 20 minutes is fine). This helps the coating stick and mellows any sliminess.
- 3
In a separate shallow dish or Mixing Bowl, whisk together the Yellow Cornmeal, All-Purpose Flour, Kosher Salt, Black Pepper, Garlic Powder, Paprika, and Cayenne Pepper (if using) until evenly combined.
- 4
Pour the Vegetable Oil into a large heavy-bottomed Pot or Cast Iron Skillet to a depth of about 2 inches. Heat ^[over medium-high heat] until the oil reaches ![375°F]. Use a Meat Thermometer for accuracy — too cool and the Okra absorbs oil; too hot and the crust burns before the inside cooks.
- 5
While the oil heats, working in batches, lift the Okra from the Buttermilk with a Slotted Spoon, letting the excess drip off. Toss the Okra pieces in the Yellow Cornmeal mixture until evenly and generously coated. Shake off any large excess.
- 6
Carefully lower a batch of coated Okra into the hot oil — do not crowd the pan. Fry in 2–3 batches, about 2 to 3 minutes per batch, stirring gently once or twice, until deep golden brown and crispy.
- 7
Use a spider strainer or Slotted Spoon to transfer the fried Okra to a plate lined with paper towels. Immediately season with a pinch of Kosher Salt while still hot.
- 8
Allow the oil to return to ![375°F] between batches before frying the next round. Repeat until all Okra is fried.
- 9
Serve immediately while hot and crispy.
