Vegan Peixinhos da Horta - Tempura Green Beans
Tempura green beans in a light beer batter, offering a crispy, flavourful, vegan twist on a classic Portuguese dish.
Ingredients
- 350 g green beans
- 180 g all-purpose flour
- 40 g cornstarch
- ½ teaspoon garlic granules
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 275 ml ice-cold beer or sparkling water
- Vegetable oil for frying
Instructions
- Wash the beans and trim the end. If using runner beans cut them in half.
- Bring a pot of salted water to a boil. Add the beans and cook until tender but still crisp, around 2 to 4 minutes depending on which green bean you are using.
- Once cooked immediately place the beans in an ice bath to stop the cooking process.
- Drain then pat dry on a clean kitchen towel.
- Place the flour, cornstarch, garlic granules, paprika, salt, and pepper in a large bowl. Combine with a balloon whisk. Pour in the ice-cold beer and mix until there are no large white lumps of flour. Don’t overmix, some small lumps are fine.
- In a large deep pan heat 5cm of oil to a temperature of 170°C (340°F).
- Once the oil is hot coat the beans in batter, letting some excess drip off. Gently place the beans in the hot oil in batches. Don’t overcrowd the oil as this will make the temperature drop.
- Place the batter in the fridge between batches to keep the batter cold.
- Fry each batch until they are evenly lightly golden brown, around 4 minutes.
- Once done place the fried beans on a wire rack and lightly sprinkle with salt.
- Serve your vegan Peixinhos da Horta with some garlic mayo or peri-peri sauce.
Notes
*Nutritional values are estimates based on frying.
Nutrition
Calories: 381kcalCarbohydrates: 53gProtein: 7gFat: 14g
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!