Peixinhos da Horta (Fried Green Beans)

Ingredients

• about 450 g Green Beans
• 1/2 cup Tapioca Starch
• 1/4 cup Rice Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 3/4 cup Water
• 2 cups Olive Oil

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

Instructions

1. 1Wash and trim the about 450 g Green Beans. Pat them completely dry with paper towels to ensure the batter adheres well.
2. 2In a medium bowl, whisk together the 1/2 cup Tapioca Starch, 1/4 cup Rice Flour, 1 teaspoon Baking Powder, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper until they are thoroughly combined.
3. 3Gradually pour the 3/4 cup Water into the dry ingredients while whisking constantly. Continue whisking until the batter is smooth, thick, and lump-free, thick enough to coat the back of a spoon.
4. 4Pour the 2 cups Olive Oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 175°C, using a thermometer to confirm.
5. 5Working with a small batch of green beans at a time, dip each prepared green bean into the batter, ensuring it is fully coated. Carefully place the battered green beans into the hot oil without overcrowding the pot.
6. 6Fry the green beans for 2 to 3 minutes per batch. They are done when they turn a deep golden brown color and appear crispy. Using a slotted spoon, carefully remove the fried green beans from the oil and place them on a plate lined with paper towels to drain any excess oil.
7. 7Continue dipping, frying, and draining the remaining green beans in small batches until all are cooked. Serve the Peixinhos da Horta immediately while they are hot and crispy.

Substitutions

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