Peixinhos da Horta (Green Bean Fritters)

Ingredients

• about 450 g Green Beans (trimmed)
• 1 cup Gluten-Free Flour
• 0.5 cup Tapioca Starch
• 1 teaspoon Baking Powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 1 cup Sparkling Water (cold)
• 2 cups Vegetable 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 gluten-free flour, 0.5 cup of tapioca starch, 1 teaspoon of baking powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined.
2. 2Gradually whisk in the 1 cup of cold sparkling water into the dry ingredients until you have a smooth batter with no lumps.
3. 3Pour the 2 cups of vegetable oil into a large skillet or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
4. 4Take one trimmed green bean at a time and dip it into the batter, turning it to ensure it is completely coated.
5. 5Carefully place the battered green beans into the hot 2 cups of vegetable oil. Do this in small batches so the beans are not touching each other and the oil temperature stays consistent.
6. 6Fry the green beans for 2 to 3 minutes per side, or until they are a deep golden brown and sound crispy when you gently stir them.
7. 7Using a slotted spoon, remove the cooked fritters from the hot oil. Place them on a plate lined with paper towels to absorb any extra oil.
8. 8Serve the Peixinhos da Horta immediately while they are hot and crispy.

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