Vegan Peixinhos da Horta (Green Bean Tempura)

Ingredients

• about 450 g Green Beans
• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• 0.5 tsp Salt
• 1 cup Cold Water
• 3 cups Olive 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. Set them aside on a clean surface to dry completely.
2. 2In a medium bowl, whisk together the 1 cup All-Purpose Flour, 1 tsp Baking Powder, and 0.5 tsp Salt until well combined.
3. 3Gradually pour in the 1 cup Cold Water while whisking continuously until you have a smooth batter with no lumps. Be careful not to overmix.
4. 4Pour the 3 cups Olive Oil into a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 175°C.
5. 5Pick up one dried green bean at a time and dip it into the batter, making sure it is fully coated. Let any excess batter drip off.
6. 6Carefully place the battered green beans into the hot oil, frying in small batches to avoid crowding the pot. Fry for 2-3 minutes, turning them occasionally, until they are golden brown and crispy.
7. 7Using a slotted spoon, remove the fried green beans from the oil and place them on a plate lined with paper towels to absorb any extra oil. Serve immediately while they are hot and crisp.

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