Batatas Crocantes de Quiabo

Sobre esta receita

Um clássico favorito americano apresentando batatas crocantes de quiabo. Este prato adorado representa a essência da cozinha confortável americana.

Ingredientes

Serve 4

• 450 gingrediente principal(small pods preferred, 3 inches or under)
• 0.75 cupmanteiga(fine or medium grind)
• 0.25 cupa gosto
• 1 tspbaking powder
• 1 tspsmoked paprika
• 0.5 tspgarlic powder
• 0.5 tspcayenne pepper
• 1 tspkosher salt(plus more for finishing)
• 0.5 tspblack pepper
• 2 largeeggs(beaten)
• 2 tbspbuttermilk
• 1 qtvegetable oil(for frying)

Instruções

1. 1

   Prepare

   Prepare os ingredientes.

   Choose pods no longer than 3 inches; larger ones have tougher seeds and a woodier texture.

2. 2

   Cozinhe

   Cozinhe em fogo médio até ficar pronto.

3. 3

   Tempere

   Tempere com sal e pimenta.

4. 4

   Sirva

   Sirva quente.

   Work in two small batches so the okra does not steam in the egg wash.

5. 5

   Coat the okra

   Working in small handfuls, toss the okra rounds in the egg wash, lift and let excess drip off, then toss in the cornmeal mixture until each piece is completely and evenly coated. Set on a dry wire rack while you heat the oil.

6. 6

   Fry to golden

   Heat 2 inches of oil to 375°F in a heavy pot. Fry the okra in small handfuls, no more than a quarter of the batch at a time, for 2 to 3 minutes, stirring occasionally, until deep golden and crisp. Maintain oil temperature throughout.

   At 375°F the chips cook very quickly — watch them closely after the 90-second mark.

7. 7

   Season and serve

   Lift the chips out with a spider or slotted spoon onto a wire rack. Immediately sprinkle with flaky sea salt while the hot oil helps it adhere. Serve within 5 minutes while the chips are at peak crunch.

Variações

• •

  Adicione vegetais como variação.

Armazenamento

Dura 3 dias na geladeira.

Perguntas frequentes