Monday, May 9, 2011

Test: Tempura Green Beans

I was watching Diners, Drive-ins, and Dives the other night and one of the diners had a tempura battered hamburger, which reminded me that I still hadn't shared the tempura green beans recipe I made for Make Your Own Sushi Night!  This is a really easy recipe and makes an awesome tempura that perfectly coated the beans.  These green beans are addictive!


Tempura Green Beans
From Serious Eats

1 1/2 quarts peanut oil
1 cup unbleached all-purpose flour
1/2 cup rice flour (or cornstarch)
1 egg
1 1/2 cups ice cold seltzer water
1/2 pound green beens, trimmed

Heat peanut oil over high heat in a large, heavy dutch oven or wok to 390°F as read on an instant read or deep-frying thermometer, about 12 minutes. Lower heat to maintain temperature.

Whisk flour and rice flour together in a large bowl. Add eggs and soda water and, shaking bowl with one hand, rapidly whisk with other hand with a pair of chopsticks until the mixture just comes together. There should still be dry clumps of flour remaining. Line a second bowl with a triple layer of paper towels.

Working in four batches, submerge the vegetables in the batter and turn to coat. Pick up with you hands, allow the excess batter to drip off, and drop the pieces into the hot oil one at a time, bringing your hand right down to the oil (do not drop from a height or the hot oil will splash). Increase heat to high to maintain temperature. Fry, agitating constantly with chopsticks or a wire mesh spider until the tempura is a pale golden brown and very crisp, about 3 minutes. Transfer the fried vegetables to the paper-towel lined bowl, season with salt, and toss to drain excess oil. Transfer to a wire rack set in a rimmed baking sheet in a 200°F oven to keep warm. Allow oil to reheat to 390°F and repeat with remaining batches. Serve immediately with ponzu mayonnaise (see the link above for the recipe) or soy sauce.

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