Peixinhos da Horta (Green Bean Tempura)

Ingredients

• about 450 g Green Beans
• 1 cup All-Purpose Flour
• 0.5 cup Cornstarch
• 1 tsp Baking Powder
• 0.5 tsp Salt
• 1 cup Cold Water
• 3 cups Vegetable Oil

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

Instructions

1. 1Wash the about 450 g Green Beans and trim off the ends. Pat them completely dry with paper towels.
2. 2In a large bowl, combine 1 cup All-Purpose Flour, 0.5 cup Cornstarch, 1 tsp Baking Powder, and 0.5 tsp Salt. Whisk these dry ingredients together until they are evenly mixed.
3. 3Gradually pour in 1 cup Cold Water while whisking the dry ingredients. Continue whisking just until the water is incorporated and you have a batter. A few small lumps in the batter are perfectly fine; do not overmix.
4. 4Pour the 3 cups Vegetable Oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
5. 5Using tongs or your fingers, dip one green bean at a time into the batter, ensuring it's fully coated. Carefully lower the battered green bean into the hot oil. Repeat this process, adding green beans in small batches, being careful not to overcrowd the pot. This will help them cook evenly and stay crispy.
6. 6Fry the green beans for 2-3 minutes, or until they are a deep golden brown and appear crispy. You may hear a gentle sizzling sound as they cook.
7. 7Use a slotted spoon to carefully remove the fried green beans from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil.
8. 8Serve the Peixinhos da Horta immediately while they are hot and crispy.

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