Peixinhos da Horta (Fried Green Beans)

Ingredients

• about 450 g Green beans, trimmed
• 1 cup Chickpea flour (besan)
• 3/4 cup Water
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 cups Olive oil, for frying

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 1 cup of chickpea flour, 3/4 cup of water, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until the batter is smooth and completely free of lumps.
2. 2Pour the 2 cups of olive oil into a large, heavy-bottomed pot. Place the pot over medium-high heat and warm the oil until it reaches 175°C. To check the temperature, carefully drop a tiny amount of the prepared batter into the hot oil; it should sizzle immediately.
3. 3Dip one of the about 450 g of trimmed green beans into the prepared chickpea flour batter, letting any excess drip off. Carefully place it into the hot 2 cups of olive oil. Repeat this with a few more green beans, ensuring the pot is not overcrowded.
4. 4Fry the green beans in this first batch for 2 to 3 minutes, or until they turn a deep golden brown and appear crispy. They should make a gentle sizzling sound as they cook. Using a slotted spoon, carefully remove them from the hot oil and transfer them to a plate lined with paper towels to absorb any excess oil.
5. 5Continue dipping and frying the remaining about 450 g of trimmed green beans in the same manner, working in small batches until all are cooked. Remove each batch with a slotted spoon and place them on the paper towel-lined plate.
6. 6Serve the Peixinhos da Horta immediately while they are still hot and crispy.

Substitutions

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