Peixinhos da Horta (Green Beans Tempura)

Ingredients

• about 450 g Green Beans
• 1 cup Rice Flour
• 0.5 cup Tapioca Starch
• 1 tsp Baking Powder
• 0.5 tsp Salt
• 1 cup Cold Water
• 2 cups Vegetable Oil

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

Instructions

1. 1Wash the about 450 g Green Beans. Place them in a pot of boiling water for 2 to 3 minutes. Immediately move the green beans to a bowl of ice water to stop the cooking. Once cooled, drain the green beans well and pat them completely dry with paper towels.
2. 2In a medium bowl, whisk together the 1 cup Rice Flour, 0.5 cup Tapioca Starch, 1 tsp Baking Powder, and 0.5 tsp Salt until well combined.
3. 3Gradually pour in the 1 cup Cold Water while whisking the dry ingredients. Continue whisking gently until the water is just mixed in. The batter should be thin and may have a few small lumps; do not overmix.
4. 4Pour the 2 cups Vegetable Oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 175°C.
5. 5Pick up one green bean at a time and dip it completely into the batter, ensuring it is fully coated. Carefully place the battered green bean into the hot 2 cups Vegetable Oil. Repeat this process with the remaining green beans, being careful not to overcrowd the pot.
6. 6Fry the green beans for 2 to 3 minutes, or until they are a light golden brown color and appear crispy. Use a slotted spoon to remove the fried green beans from the oil. Place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the Peixinhos da Horta immediately while they are hot and crispy.

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